The original recipe from Taste of Home called for green onions and a can of mushrooms. I had neither. Using what I had on hand and adding a few more flavors, I came up with this side dish.
Pearled Barley & Onion Casserole
1/2 cup pearled barley
1 tablespoon olive oil
1 1/2 cups chicken broth
1/2 teaspoon garlic, minced
Salt to taste
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon parsley flakes
In an ovenproof skillet or shallow pot, sauté pearled barley over medium low heat in oil until golden brown. Add garlic, cooking for a minute or two. Stir in chicken broth, and salt; bring to boil. Remove from the heat; add onions, celery and parsley. Cover and bake at 350 degrees for 40-50 minutes or until barley is tender and all liquid is absorbed.
I really didn’t know what to expect this being my first time cooking barley. I must say it was very good. The nutty flavor of the barley with the onion and celery were a savory combination. The original recipe called for mushrooms and beef bullion. I think fresh mushrooms would have added a completely new characteristic of flavor to the dish. You can bet I’ll be picking some up next time.
I served this with steamed broccoli and my spicy chicken cutlets.