Scottish Barley & Mushroom Casserole

This is an easy, but tasty, and inexpensive dish. Barley is supposed to be good for lowering cholesterol too! Man, I'm getting hungry.

Recipe by: Jeff Smith ( The Frugal Gourmet on our Immigrant Ancestors [])

Servings: 6

Preparation Time: 1:30

Categories: Hearty, Healthy, Vegetarian


2 medium cooking onions, minced
1 clove garlic, to be crushed
3 Tablespoons olive oil
1 lb. mushrooms, sliced
1 cup pearl barley
¼ cup fresh chopped basil, or 1 Tblsp dried
3 cups chicken broth (or vegetable broth if you wish)
1 teaspoon (or to taste) salt
½ teaspoon (or to taste) black pepper -- ground
¼ cup fresh chopped parsley

Preparing the Dish

  1. Preheat oven to 375º.
  2. In a stove-top to oven safe casserole dish, with a lid, sauté onions in oil until translucent. Or, alternately, saute in a non-stick pot and after step 5 transfer to an oven safe casserole dish that has a cover.
  3. Add mushrooms & cook until tender.
  4. Crush garlic into mixture.
  5. Add barley, basil, salt, pepper & stock. Bring to boil.
  6. Cover & put in oven. Cook until barley is tender approximately 50 minutes.
  7. Toss with parsley & serve.

Notes :

Sometimes, I like to substitute fresh cilantro, or thyme, or rosemary for the basil to change the flavor of the dish. And sometimes, I like to add a couple teaspoons of crushed red pepper, to give the dish a little more personality.