Barley-mushroom casserole

6 servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
1 medium Onion; peeled and chopped
½ pounds Mushrooms, fresh; cleaned
& sliced
1 cup Barley, pearled
2½ cup Beef bouillon; hot
Salt and pepper; to taste

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Melt butter in a heavy saucepan; saute onion in butter until tender.

Add mushroom; saute 4 mins. Stir in barley and add hot bouillon.

Season with salt and pepper. Mix well. Cook over low heat, tightly covered, until barley is tender and liquid is absorbed, about 1 hour.

Serves 6.

NOTES : Barley, one of the world's oldest foods and a nutritious grain with an appealing nutty flavor, is widely used in Poland. The following barley dish can be served as an accompaniment to fish,

meat or poultry. It is usually made with flavorful wild mushrooms,

but cultivated ones are also good.

from my kitchen to------------------------------->yours..... Dan Klepach

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