| 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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