Friday, December 13, 2013

Baked Barley from "Pinch of Salt Lake"

Simple ingredients to make a mouthwatering side dish. Fresh mushrooms are great but in a pinch we use canned and it is just fine. Makes for a wonderful left over.

After it is baked, I feel like it is the most unattractive side but give it a stir and it becomes beautiful.

Deliciously Simple Baked Barley

1/2 cup butter (I used 1/4 cup last time and it was fine)
1/2 pound fresh mushrooms, sliced (or 2 cans drained)
1 cup instant barely
2 cup canned french onion soup (I use 1 can and the rest water with beef buillion)
2/3 cup water
1/2 cup grated cheese (I have never put the cheese on)

In a large skillet saute mushrooms in butter; add barley and let it brown. Pour soup into a buttered 2 quart baking dish. Add water, barley, and mushrooms. Bake at 350 degrees for 60-75 minutes. Just before serving top with grated cheese.

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