Print
Email
Add a photoServings: 2/3 cup
| Tags: |
Ingredients
- 1/2 cup oil
- 4 lbs 8 oz onions, chopped
- 2 lbs 8 oz mushrooms, sliced
- 4 lbs barley (or part brown rice)
- 1 Tbsp thyme
- 2 tsp pepper
- 4 bay leavves
- 6 packets salt-free chicken bouillon
- 3 qt cup boiling water
Directions
- Preheat oven to 325 degrees. Heat oil in a large skillet and add chopped onions. Cook until transparent (5 minutes).
- Add mushrooms and cook for 3 minutes.
- Transfer onions and mushrooms to a baking pan 12x20 inches (or larger) and add barley, thyme, pepper, bay leaves, bouillon, and boiling water. Stir well.
- Cover with foil and bake at 325 degrees for 1 1/2 hours, or until barley is tender and liquid is absorbed.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
