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Vegan European Recipes
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Scottish Barley & Mushroom Casserole

Modified from 'The Frugal Gourmet on our Immigrant Ancestors' by Jeff Smith

  • 2 medium cooking onions, minced
  • 1 clove garlic, minced
  • cooking oil
  • 1 lb mushrooms, thinly sliced
  • 1 cup pearl barley
  • 1 Tbsp dried basil
  • 3 cups vegetable stock
  • salt & freshly ground pepper, to taste
  • freshly chopped parsley
1.. Preheat oven to 375║.

2. In a stovetop to oven safe casserole dish with a lid, sautÚ onions & garlic in oil until translucent & browned.

3. Add mushrooms & cook until tender.

4. Add barley, basil, salt, pepper & stock. Bring to boil.

5. Cover & put in oven. Cook until barley is tender - 45-50 minutes.

6. Toss with parsley & serve.

Try switching the basil for Italian or Greek seasoning