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Receta Barley-Mushroom Casserole

Name: Barley-Mushroom Casserole
Cuisine: American
Ingredients: 1/2 cup oil; 4 lbs 8 oz onions, chopped; 2 lbs 8 oz mushrooms, sliced; 4 lbs barley (or part brown rice); 1 Tbsp thyme; 2 tsp pepper; 4 bay leavves; 6 packets salt-free chicken bouillon; 3 qt cup boiling water

de DCMH

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Raciónes: 2/3 cup

American

Ingredientes

1/2 cup oil
4 lbs 8 oz onions, chopped
2 lbs 8 oz mushrooms, sliced
4 lbs barley (or part brown rice)
1 Tbsp thyme
2 tsp pepper
4 bay leavves
6 packets salt-free chicken bouillon
3 qt cup boiling water

Direcciones

Preheat oven to 325 degrees. Heat oil in a large skillet and add chopped onions. Cook until transparent (5 minutes).
Add mushrooms and cook for 3 minutes.
Transfer onions and mushrooms to a baking pan 12x20 inches (or larger) and add barley, thyme, pepper, bay leaves, bouillon, and boiling water. Stir well.
Cover with foil and bake at 325 degrees for 1 1/2 hours, or until barley is tender and liquid is absorbed.