Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sliced mushrooms 1 1/2 c Washed pearl barley
1 x Onion 2 cn Stock
1 x Garlic clove, chopped

Saute some sliced mushrooms (say a cup or so), in a teaspoon or so of
butter. Or sweat the mushrooms after sprinkling with butter flavor or
butter extract. Take a 1-1/2 quart ovenproof dish and add 1-1/2 cups
washed pearl barley. Add 2 cans (about 3-3/4 c) stock (see note
below). Add the mushrooms, deglazing the pan with a bit of the stock.
Bake, covered, in a medium oven (350-375 deg F) until the barley is
tender (notice that barley never gets soft--it's more like al dente,
there's a little resistance, but no starchy core) which takes about
an hour or so, depending on the age of the barley, etc. Add more
stock if it dries out before it's done, but don't drown it.

Optional extras--sweat a little minced garlic, a clove or two, in a
little broth until it softens. Do the same with chopped onion, about
1/4 to 1/2 cup.

Broth note--I use beef-flavored boullion because the flavors of beef
and barley go very well together--this dish is very "meaty" and
satisfying. You can certainly use any good broth, as long as it's not
too salty. There are quite a few good vegetarian beef-flavored
broths, as well as vegetable flavored broths, both canned and dry.
This isn't good with chicken-flavored broth; something about the
barley just doesn't work.

Two good books are Greene on Grain and Great Grains, but I think this
recipe came from somewhere else.

Regards, Mary Mary Shafer DoD #362 KotFR SR-71 Chief Engineer NASA
Dryden Flight Research Center, Edwards, CA
shafer#ferhino.dfrf.nasa.gov

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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