| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Grains, Barley |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, minced |
| 1/2 |
|
Stick butter |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 1 |
c |
Pearl barley |
| 1 |
ts |
Salt |
| 3 |
c |
Chicken broth (I use vegetable) |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Rosemary |
| 1/4 |
ts |
Sage |
| 1/4 |
ts |
Summer savory |
INSTRUCTIONS
Preheat oven to 350 deg (F)
In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or
until soft. Add mushrooms and cook for 3 minutes. Stir in pearl
barley, salt, thyme, marjoram, crushed rosemary, sage, and summer
savory. Saute over moderately high heat, stirring for 3 minutes to coat
barley. Add hot broth and bring to a boil. Bake covered for 55 minutes
in oven preheated to 350 degrees (F).
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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