"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 cup dry barley 2 Tbs. butter 12 oz. sliced canned mushrooms (or fresh) 1 large onion 2 1/2 cups chix stock
Brown barley in butter in a heavy cassarole with mushrooms and onions. Add 1 cup stock, stir then cover and bake at 350º for 40 minutes. Add another cup of stock, stir, cover and cook another 40 minutes. Add final 1/2 cup stock, stir, cove and cook for a final 25 minutes.
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