barley mushroom casserole

"comfort food at it's best"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • preheat oven to 350.
  • on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
  • cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
  • add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.

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Reviews

  1. This is a very flavorful side dish, truly delicious and filling. I remember making a similiar barley casserole from a James Bead book, which got lost in one of my many moves. This one is just as good, if not better, than the one I remember. I omitted the sugar. I wasn't sure what it added to the recipe, since I used large sweet onions and didn't need more sugar to carmelize. Barley is such an underused grain. Try it in this recipe and you won't be disappointed. Chia...this is another winner.
     
  2. I could not believe how delicious this dish was and it made me wonder why I never cooked with barley before. I also omitted the sugar, and since I was using dried shitake mushrooms I used their soaking water as part of the broth and it turned out really rich and filling. A definate keeper.
     
  3. What a great recipe! It tastes great and was very easy to make. I don't have a dutch oven so I just cooked everything in a saucepan and transferred it to a casserole dish for the oven. Other than that I followed the recipe exactly and it came out fabulous. I can't wait to have it for lunch again tomorrow!!! Thanks Chia, I'm glad I finally made this one!
     
  4. I had company who do not like potatoes so I used this as the "potato" substitute. It was superb. This is not a substiture for anything. . . it stands very well on its own. Well worth making. Thank you Chia.
     
  5. I thought this was just ok.Too much thyme for my taste.
     
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Tweaks

  1. Try a little vinegar and sugar add mid way of cooking, simmer. That should bring the flavor up.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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