6 ounces margarine
38 ounces pearl barley
20 ounces onions, chopped
27 ounces mushroom pieces and stems, canned
3 1/2 quarts Chicken Stock
Servings: 50
1. Sauté barley and vegetables in margarine.
2. Add chicken stock to barley mixture. Pour into a 12x20x2-inch counter pan.
3. Bake at 350°F for 1 1/2 hours. Serve with No. 10 dipper.
Yield: 1 pan 12x20x2 inches
2 1/2 oz (1 1/4 cups) dehydrated onions, rehydrated in 2 cups water, may be substituted for fresh onions.
VARIATIONS:
Chicken Barley Casserole. Increase chicken stock to 1 gal. Stir in 6 lb cooked cubed chicken. Turkey may be substituted for chicken.
Mediterranean Barley Pilaf. Add 1 lb 8 oz golden raisins, 1 lb chopped pecans, and 1 tsp dried thyme.
38 ounces pearl barley
20 ounces onions, chopped
27 ounces mushroom pieces and stems, canned
3 1/2 quarts Chicken Stock
Servings: 50
1. Sauté barley and vegetables in margarine.
2. Add chicken stock to barley mixture. Pour into a 12x20x2-inch counter pan.
3. Bake at 350°F for 1 1/2 hours. Serve with No. 10 dipper.
Yield: 1 pan 12x20x2 inches
2 1/2 oz (1 1/4 cups) dehydrated onions, rehydrated in 2 cups water, may be substituted for fresh onions.
VARIATIONS:
Chicken Barley Casserole. Increase chicken stock to 1 gal. Stir in 6 lb cooked cubed chicken. Turkey may be substituted for chicken.
Mediterranean Barley Pilaf. Add 1 lb 8 oz golden raisins, 1 lb chopped pecans, and 1 tsp dried thyme.
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