Recipe - Cream Barley with Tomatoes and Mushrooms

Alberta Barley - a hearty, healthy choice!

Cream Barley with Tomatoes and Mushrooms
2 cups 2 Tbsp 2 1 10 oz	pearl barley butter cloves garlic, crushed medium onion, sliced can button mushrooms, drained and chopped	500 mL 30 mL 2 1 284 mL
14 oz	can diced tomatoes, drained	398 mL
1/3 cup 1 Tbsp 1 Tbsp 1 cup 1/2 cup 1 cup	chopped black olives fresh chives, chopped fresh basil, chopped sour cream or yogurt grated Parmesan cheese grated tasty cheese (cheddar or mozzarella)	75 mL 15 mL 15 mL 250 mL 125 mL 250 mL
2 1/4 cup	medium tomatoes, sliced stale bread crumbs (optional)	2 50 mL

Grease 8 cup (2 litre) casserole dish. Cook barley in a large pot of water (about 6 cups) for about 40 minutes, until tender. Heat butter in a frying pan. Add garlic, onion and mushrooms and cook on medium heat until the onion is soft and liquid has evaporated. Mix with barley, canned tomatoes, olives, herbs, sour cream, parmesan cheese, and half the tasty cheese in a bowl. Mix well. Spoon into casserole dish and place slices of fresh tomatoes around the edge of the dish. Sprinkle with remaining cheese and bread crumbs. In a 350° F (180° C) oven, bake uncovered for about 40 minutes or until browned. Serves 6-8.

From:

Margaret Gibello
Edmonton, Alberta