Barley-Mushroom Casserole

Barley-Mushroom Casserole

2 Tbsp. unsalted butter
2 shallots or 4 green onions, coarsley chopped
4 ounces mushrooms, trimmed and sliced
3/4 cup barley
1-3/4 cup vegetable or chicken broth
1/4 tsp. thyme, crumbled
1/4 tsp. black pepper

Melt butter in 2qt. casserole over low heat. Add shallots and saute, stirring
occasionally, until golden brown, about 5-7 minutes. Add the barley, stock,
thyme and pepper and bring to a boil over high heat. Reduce the heat to low,
cover and simmer for 45 minutes, stirring occasionally.
At this point, the barley can be coled to room temp and stored. Freeze in a
labeled, 1-qt container for up to 1 month.
To serve, Thaw in the frig overnight, preheat oven to 325. Transfer to a
1-qt. casserole, breaking up the barley with a wooden spoon. Stir in 1/4 cup
water and the sliced green onions. Bake covered for about 30-35 minutes or
until heated through.