Barley- Mushroom Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine,
1/4 cup: Diced onions,
1/4 tsp: Salt, (I think the salt is not necessary)
1 can: , (14 oz) sliced mushrooms
1/2 cup: Barley,
1 can: Chicken broth, (13 3/4 oz) or chicken broth powder to taste
Directions:
Source: Miriam of Givat Sharett contributed to the Connections English
monthly Beit Shemesh magazine
Melt margarine in 1&1/2 quart casserole. Add onions and cook until wilted.
Add broth to measuring cup and add liquid from mushrooms until total liquid
measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake
uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very
tightly and bake 1/2 hour more. Notes: I always double this recipe. I am
generous with the onions, mushrooms and chicken powder flavoring and it
goes like wildfire.
Posted to JEWISH-FOOD digest by Charles Rosenstein on
Oct 27, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
monthly Beit Shemesh magazine
Melt margarine in 1&1/2 quart casserole. Add onions and cook until wilted.
Add broth to measuring cup and add liquid from mushrooms until total liquid
measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake
uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very
tightly and bake 1/2 hour more. Notes: I always double this recipe. I am
generous with the onions, mushrooms and chicken powder flavoring and it
goes like wildfire.
Posted to JEWISH-FOOD digest by Charles Rosenstein
Oct 27, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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