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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, January 7, 2010


Mushrooms and barley are normally thought as being paired together in soup, but this recipe would make an excellent side dish to serve with a roasted chicken.

1/2 stick butter
1 cup fresh mushrooms, sliced
1 small sweet onion, finely chopped
1/2 cup chopped pecans
1 teaspoon dried thyme or 1 tablespoon fresh
1/2 cup pearl barley
3 cups chicken broth
1/3 cup golden raisins

Melt 3 tablespoons of the butter in a 2-qt. casserole dish in microwave oven on high power. Sir in mushrooms through thyme and cook 3 minutes. Add the barley, cook 2 minutes. Stir in the broth, raisins, and remaining 1 tablespoon butter. Cover and cook 35 minutes. Allow to stand, covered, for 5 minutes before serving.
Serves 4

"In the age of acorns, before the times of Ceres, a single barley-corn had been of more value to mankind than all the diamonds of the mines of India."~Henry Brooke

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