Too often barley is found only in soups. Serve it in place of rice for a delicious change.
for Dinner
4 servings
Time to prepare: 10 minutes
Difficulty: Average
Ingredients |
| 1 cup chopped onion 3 to 4 Tbsp. butter or margarine 1 cup barley 1 can (14′ oz-) beef broth 1/2 tsp dried chervil leaves Dash cayenne 1 cup small mushrooms, stems removed |
Directions |
| Saute onion in 2 Tbs. of the butter until transparent. Add barley, stirring to coat each grain and cook until lightly brown.
Stir in wine, broth, chervil and cayenne. Bring to a simmer. Cover and cook for about 40 minutes or until just tender (or transfer to a lightly buttered casserole, cover and bake at 350F for 50 minutes). Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley. |
Notes |
| Good served with grilled lamb or beef, a watercress salad and crisp rolls. |
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