Barley and Mushroom Casserole

We don't always eat things that are bad for you here in my English Kitchen. Sometimes we get downright healthy, and eat things that are actually quite good for you!!



Things like tasty, nutty barley . . . baked into a kind of pilaff stogged full of all sorts of wholesome things like toasted nuts, crunchy chestnuts and scrummy mushrooms . . .



Oh, and . . . lots of butter . . . rich, tasty butter . . .

But . . . we won't talk about that.



*Barley and Mushroom Casserole*
Serves 6
Printable Recipe

A delicious change from rice! Healthy and nutty!

4 ounces butter (1/2 cup)
7 1/2 ounces pearl barley (1 cup)
1 onion, peeled and chopped
16 ounces chicken broth (2 cups)
2 1/2 ounces slivered almonds (1/2 cup)
1 4-serving size envelope of dry onion soup mix
1 small package of fresh mushrooms, sliced
75g of sliced water chestnuts (5 ounce can)

Preheat the oven to 180*C/350*F/ gas mark 4. Melt the butter in a large skillet. Add the onions and mushrooms. Cook and stir until golden. Add the barley. Stir to coat and toast lightly for several minutes. Add the chicken broth, almonds and soup mix along with the water chestnuts. Stir together well and bring to the boil. Pour into a 2 litre casserole dish, cover tightly and bake for 1 hour, adding more broth as needed. Serve hot. Can be made ahead and store, covered, in the refrigerator. Reheat just before serving. You may also freeze any leftovers for future use.