Aunt Weezie’s Barley and Mushroom Pilaf

Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests.  She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.

  • ½ cup butter, divided
  • ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
  • ½ cup coarsely chopped onion
  • 1 1/3 cups pearl barley
  • 5 cups hot chicken broth, divided

Preheat oven to 350F.

In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.

In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.

Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..

Remove from heat; stir in mushrooms, and 2 cups of hot broth.

Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.

Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.

Finally, stir in remaining cup of broth, and bake 20 minutes longer.

Serve hot as a “side”.

Advertisements

Leave a comment

Filed under comfort food, Grains

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s