Barley & Mushroom Casserole
Barley is given rather short shrift in most kitchens these days and that is a real shame. Not only is this grain very economical (it increases in volume by a factor of 4 during cooking, rather than 2 as for rice) but it has a wonderful sunny and sweet flavor. It really should not be relegated to being just a filler in winter soups. In the past, barley was used much like rice as the base for grain-based dishes. The following version is adapted from one presented in Jeff Smith’s 1990 The Frugal Gourmet on our Immigrant Ancestors (ISBN 978-0688075903) in the Scottish Cooking chapter. It is really wonderful and quite easy to make. Note that we’re specifying pearled barley as this is what you usually can find in groceries. Pearled barley is the equivalent of white rice in that it has had its germ and bran removed and thus cooks much more quickly. If you can find whole-grain barley and would like to use it, remember that like brown rice it will take much longer to cook – you’ll likely need to bake it for 3 or more hours until it becomes tender. 1/3 cup butter Preheat oven to 375° F. Melt butter in a 2-quart casserole. Add in the garlic and onion and saute over medium-low heat until the onion is translucent, about 10 minutes. Add in the mushrooms, increase heat to medium, and saute another 5 minutes. Add the barley, basil, and stock. Adjust seasoning with salt and pepper. Bring the casserole to a boil, cover, and place in pre-heated oven. Bake until the barley is tender, about 45 minutes to an hour. Remove from oven and toss with the parsley immediately before serving. Archive |
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