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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mother's Barley Dish Recipe

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This recipe for Mother's Barley Dish is from The Rapstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. butter
1 3/4 c, barley
2 c. chopped onion
2 4 oz. cans mushrooms (steams and pieces)
1 c. mushroom juice
Approx. 4 cans beef bouillon
1 c. slivered almonds
Directions:
Directions:
Melt butter and brown barley and onions. Add mushrooms and put mixture in large casserole baking dish.
Pour 1 c. mushroom juice and 1 can bouillon over barley.
Cover and bake at 350 degrees for 45 minutes.
Add and stir in two more cans of bouillon and bake an additional 45 minutes.
Stir in remaining liquid and bake 30 minutes. Add slivered almonds the last 10 minutes before serving. Total baking time approx. 2 hours.
(Approx. 3 cans of bouillon maybe enough).
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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