| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Barley | 4 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 2 | Shallots; coarsely chopped OR | |
| 4 | Green onions; coarsely chopped | |
| 4 | oz | Mushrooms; sliced |
| 3/4 | c | Pearl barley |
| 1 3/4 | c | Chicken broth |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Black pepper |
| 2 | Green onion; including tops,slice | |
| 7 | minutes. |
INSTRUCTIONS
1. Melt the butter in a 2 quart flame-proof casserole over low heat. 2. Add the shallots and saute, stirring occasionally until gold brown, 5 to 3. Add the barley, broth, thyme and pepper and bring to a boil over high heat. 4. Reduce heat to low, cover ans simmer for 45 minutes, stirring occasionally. 5. Stir in the sliced green onions and transfer to a heated serving dish. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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