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Cream Barley with Tomatoes and Mushrooms
Ingredients
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2 cups pearl barley
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2 Tbsp butter
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2 cloves garlic, crushed
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1 medium onion, sliced
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10 oz can button mushrooms, drained and chopped
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14 oz can dice tomatoes, drained
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1/3 cup chopped black olives
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1 Tbsp fresh chives, chopped
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1 Tbsp fresh basil, chopped
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1 cup sour cream or yogurt
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1/2 cup grated Parmesan cheese
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1 cup grated tasty cheese (cheddar or mozzarella)
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2 medium tomatoes, sliced
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1/4 cup stale bread crumbs (optional)
Directions
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Grease 8 cup (2 litres) casserole dish
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Cook barley in a large pot of water (about 6 cups) for about 40 minutes, until tender
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Heat butter in a frying pan
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Add garlic, onion and mushrooms and cook on medium heat until the onion is soft and liquid has evaporated
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Mix with barley, canned tomatoes, olives, herbs, sour cream, parmesan cheese, and half the tasty cheese in a bowl
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Mix well.
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Spoon into casserole dish and place slices of fresh tomatoes around the edge of the dish
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Sprinkle with remaining cheese and bread crumbs
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In a 350F (180C) oven, bake uncovered for about 40 minutes or until browned
Serves 6-8
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