Barley and Almond Casserole
Ingredients
- 6 tbsp. (3 oz.) unsalted butter
- 1/2 cup slivered almonds
- 1 cup barley
- 1 medium onion, peeled and chopped
- 1 cup mushrooms, sliced
- 1/4 cup minced parsley
- 1/4 tsp. salt or to taste
- 1/8 tsp. ground pepper to taste
- 2 (14 oz.) cans beef or chicken broth
- 2 tbsp sherry (optional)
Instructions
- In a large frying pan, melt 2 tablespoons of butter.
- Add almonds and sauté until lightly toasted.
Remove nuts.
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Melt remaining 4 tablespoons butter, and add barley, onions and mushrooms.
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Cook until barley is light brown and remove from heat.
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Add nuts, parsley, salt and pepper to barley, onions and mushrooms.
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Heat broth to boiling and add to mixture.
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Put in a 1-quart buttered dish.
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Bake at 350 degrees until liquid is absorbed (1-1.5 hr). I multiplied the amounts by 1.5 for book club, and I used beef broth.
