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Barley Mushroom Casserole

2 tb Unsalted butter
2 Shallots; coarsely chopped OR 4 Green onions; coarsely chopped
4 oz Mushrooms; sliced
3/4 c Pearl barley
1 3/4 c Chicken broth
1/4 ts Dried thyme
1/4 ts Black pepper
2 Green onion; including tops,slice


Melt the butter in a 2 quart flame-proof casserole over low heat.

Add the shallots and saute, stirring occasionally until gold brown, 5 to 7 minutes.

Add the barley, broth, thyme and pepper and bring to a boil over high heat.

Reduce heat to low, cover ans simmer for 45 minutes, stirring occasionally.

Stir in the sliced green onions and transfer to a heated serving dish.




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