Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Barley Mushroom Casserole
- add review
- #43916

ingredients
2 tablespoons unsalted butter
2 shallots, coarsely chopped
OR
4 green onions, coarsely chopped
4 ounces mushrooms, sliced
3/4 cup pearl barley
1 3/4 cup chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 green onions, including tops, sliced
directions
Melt the butter in a 2 quart flame-proof casserole over low heat. Add the shallots and saute, stirring occasionally until gold brown, 5 to 7 minutes.
Add the barley, broth, thyme and pepper and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally.
Stir in the sliced green onions and transfer to a heated serving dish.
added by
RANJAN
nutrition data
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Beer makes batters better, meat more tender, and sauces more flavorful.

see more barley recipes

reviews & comments
November 12, 2013
The recipe has some omissions but nothing that can't be figured out just from reading it, duh! Shallots are clearly preferred over green onions in the "or" section so use them or use white onion really for best results. The mushrooms obviously must come in between the shallots and barley in the directions so put on your big girl panties and figure it out - add them to the butter mixture and sautee them a few minutes. Humans make editing errors, get over it. My only gripe with this recipe is that it has the recipe put into a casserole dish that is never actually baked. Casserole dishes don't heat evenly on the stove because of their shape, they are meant to be baked in (ie the oven). If you aren't going to bake this then just use a saucepan. Overall I really enjoyed the flavor but didn't care for the directions that had corners of the dish undercooked whereas a saucepan would have had it evenly cooked
December 28, 2007
The instruction to cook the green onions on a low heat for 5-7 minutes until 'gold brown' is illogical,because there is no way you can saute them on a low heat for that amount of time and get them golden. Also, we aren't told when to add the mushrooms, which is a critical omission!