Is there anything better than barley? Besides oats, spinach, wine, and chocolate, that is?
I don't think so either, so I have no idea why I don't make this barley casserole more often. It's dead easy, as long as you have a couple of hours. And since living frugally is about to become chic apparently, it will make you look hip and smart, because it is so cheap to make. Impress your family and friends today.
Bad Tempered Zombie's Bad Times Barley Casserole
In a bit of butter, saute for about 10 minutes:
1/2 finely diced onion
1 cup each diced celery and carrot
1 cup rinsed pot barley
- feel free to add anything else you like, mushrooms, spinach, kale, parsley, dill, etc
Add 4 cups stock (I use chicken, but you could very well use vegetable), salt (only if stock is unsalted) and about 2 tsp pepper.
Pop uncovered into 350 oven for 1/2 to 2 hours until barley is tender, stirring 3 or 4 times.
You can add toasted sliced almonds and/or dried apricots at this point, if you want to pimp it up a bit.
We finally get barbequed food again tonight, for the first time in a month. A long overdue chinook is blowing through, raising the temperatures above freezing. The cat has gone outside for more than 20 seconds, the ice has melted off the windows - not that there is anything to see, and we are drooling about the thought of food that has been cooked in the manly style - over fire and out of doors.
It's totally worth the chinook migraine that Urban Blonde has right now. Thanks for taking one for the team, Urban Blonde!