1 box Pearled Barley − uncooked
3 Tbsp. Oleo
1 − 15 oz. can mushrooms, pieces & stems or sliced −
liquid going into a large measuring cup
1 small onion diced − or equivalent dried onion
1 can Cream of Celery soup
1 Beef bouillion cube
2 Tblsp. dried Parsley Flakes
Salt & Pepper
Melt oleo and lightly brown uncooked barley in large
Remove from heat.
Place bouillion cube in a cup and add just enough
HOT water to
dissolve the cube − set aside.
To the browned barley − add all the ingredients
above EXCEPT for
the mushroom liquid. This includes the dissolved
bouillion cube as well.
Mix well. Pour into a greased, 2−1/2 to 3 qt.
Add water to the mushroom liquid to equal 4 cups.
Add to the barley
mixture, stir gently, cover.
Bake: 350 degrees for 90 minutes − stirring once
During baking if becomes too dry, add a little
water. End results
should be like cooked rice − moist but not dry or watery.