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

2. In a stovetop to oven safe casserole dish with a lid, sauté 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