Total time · 55 min
Pearl Barley Casserole with Mushrooms and Cheddar
A Quebec-style pearl barley casserole with mushrooms and cheddar that highlights Pearl barley and Mushrooms.
- Prep
- 12 min
- Cook
- 43 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~99 kcal per serving partial estimate
- Ingredient value
- ~$13.20 partial estimate; 9 of 11 ingredients estimated
Ingredients
- 250 g Pearl barley
- 400 g Mushrooms
- 120 g Cheddar (Quebec, grated)
- 3 cup Vegetable broth
- 1 piece Onion
- 2 cloves Garlic
- 30 g Butter
- 1 tsp Thyme (dried)
- 2 tbsp Parsley (fresh, chopped)
- to taste Salt
- to taste Pepper
Directions
- 6 min
Sauté the sliced onion and chopped garlic in the butter.
- 8 min
Add the sliced mushrooms and cook until golden.
- 6 min
Add the rinsed pearl barley, thyme and vegetable broth, then bring to a boil.
- 28 min
Cover and simmer until the barley is tender and the liquid is absorbed.
- 7 min
Off the heat, stir in the grated cheddar, cover and let the cheese melt, then scatter with parsley and serve.