The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds.
In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour.
Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.
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Average Rating:
jgfan
Dec 6, 2010
[quote user="petey86584OH"]
Is this instant barley or barley that takes an hour?[/quote]
Medium pearl barley is the long cooking one.
petey86584OH
Dec 6, 2010
Is this instant barley or barley that takes an hour?
jmkasprak
Dec 6, 2010
We really enjoy this barley dish. We love the flavor of the mushrooms, and the barley has such nice texture. It also reheats well, which is great since the 9x13 size is more than what we need. I used beef bouillon instead of chicken bouillon.
Reviews
[quote user="petey86584OH"] Is this instant barley or barley that takes an hour?[/quote] Medium pearl barley is the long cooking one.
Is this instant barley or barley that takes an hour?
We really enjoy this barley dish. We love the flavor of the mushrooms, and the barley has such nice texture. It also reheats well, which is great since the 9x13 size is more than what we need. I used beef bouillon instead of chicken bouillon.