| How To Cook: |
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1. Preheat the oven to 375°F.
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2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.
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3. Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.
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4. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.
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5. Slowly bring the casserole to a boil, and then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
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6. Before serving, add the chopped parsley and toss gently. Serve piping hot.
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