Frugal Gourmet's Barley & Mushroom Casserole
This casserole can serve as either a side OR main dish; it is filling and satisfying.
Although you probably won't miss the meat, you can add cooked chicken, beef or pork, if desired.
The original recipe is of Scottish origin, and came from a cookbook by the'Frugal Gourmet', Chef Jeff Smith.
- 6 Tbsp
- 2 clove
- garlic, peeled and minced
- 1 - 2
- yellow onions, peeled and minced
- 1 lb
- mushrooms, thinly sliced
- 1 c
- pearl barley
- 1/2 Tbsp
- dried basil
- 3 c
- chicken stock or broth
- salt and freshly ground black pepper to taste
- 1/2 c
- chopped fresh parsley
Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
Before serving, add the chopped parsley and toss gently. Serve piping hot.