Barley And Mushroom Casserole
1 lb. Pearl barley
2 Tbs. Canola oil or olive oil
1 lb. Fresh mushrooms
2 cups Chopped onions (1 large onion)
3 cups Chicken broth

In a large skillet, on medium heat, cook onions and mushrooms in oil until
tender. Add dry barley and saute until lightly browned.
Put in a 2 quart casserole dish and add 3 cups of chicken broth. Stir. Bake
covered at 350o for 1 1/2 hours until broth is absorbed. If too dry add a little
more broth. Makes 10 servings.

Barley & Rice Bake
Servings | 6
1/3 cup uncooked wild rice
1/3 cup uncooked brown rice
1/3 cup uncooked barley
1 clove garlic clove(s)
1 large onion(s)
8 oz canned mushrooms
3 cup fat-free beef broth
2 tsp dried thyme (use less)
1/4 tsp black pepper

Rinse wild rice with hot water; drain. Combine the wild rice, brown rice and
barley; set aside. In a sauce pan saute garlic in pam; and add rice mixture;
saute for 2-3 minutes. Add the onions, mushrooms, broth, thyme, pepper and
bring to a boil. Transfer to 2 qt baking dish coated with nonstick cooking
spray. Cover and bake at 350 for 70 minutes or until rice and barley are
tender. Uncover and bake 5-10 minutes longer or until liquid is absorbed.

Serves: 6 (Approximately 3/4 cup)
1 3 1/2 Ounce Pkg. showerake Mushroom
1 Tablespoon Stick Margarine
1 8 Ounce Pkg. Presliced Mushrooms
4 Cups Water
1 Cup Uncooked Pearl Barley
1 (1 ounce) Envelope Onion Soup Mix
Chopped Fresh Chives (Optional)

Preheat oven to 350. Remove and discard stems from showerake mushrooms; slice
mushroom caps. Heat margarine in a medium nonstick skillet over medium-high
heat. Add showerake and presliced mushrooms; saute 5 minutes or until tender. Set
aside. Combine water, barley, and onion soup mix in a 3 quart casserole; stir in
mushroom mixture. Cover and bake at 350 for 1 hour and 15 minutes or until most of the liquid is absorbed. Garnish with chives, if desired.