Mushroom Barley Patties Food

MUSHROOM BARLEY

Steps:

• Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

BARLEY CROQUETTES

Steps:

• Rinse barley under fresh water.
• Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
• When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
• Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
• Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
• Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
• Pan fry on a non-stick skillet on both sides until crispy on the outside.
• Serve with your favorite sauce.

BARLEY AND MUSHROOMS

Steps:

• In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.