This is one of my favorite recipes, which my mother used to make for our family in the fall and winter when we craved comfort food. The casserole goes well with beef, poultry, veal, and lamb. I love to serve it with a simple roasted chicken and a chicory/endive salad with goat cheese and candied walnuts dressed with my homemade vinaigrette. A loaf of sourdough ciabatta and a lovely food52 fruit tart complete the menu for a delicious fall or winter meal. —Leslie_
mushrooms (I generally use white mushrooms, but shitake and/or crimini can also be used)
1 1/2 cups
In This Recipe
Melt butter in a saucepan.
Stir in coarsely chopped onions and trimmed and sliced mushrooms and saute the vegetables until the onions are golden and the mushrooms are tender.
Add the barley and cook the mixture until the barley is a delicate brown.
Transfer the mixture to a casserole (with a cover) and add the pimentos, coarsely chopped, along with the chicken stock.
Cover the casserole and bake in a 350 degree oven for 50-60 minutes, or until the barley is tender and all the liquid is absorbed. If the barley seems dry during the baking period, add more stock. Serve with chopped parley as a garnish and enjoy!