I’ve been thinking a lot about family recipes. I realized that, not only am I keeping certain recipes alive, but I’m also creating new ones for the next generation. Now that my kids are getting older, I wonder which they will remember and want to make. This recipe for Barley with Mushrooms and Onions is a highly likely candidate for their list.
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I have made this recipe so many times over the years that my family refers to it as ‘Kit Rice’
This recipe – which contains no rice, by the way – was originally introduced to me by a woman for whom I used to cook. When I was in my early 20’s I had a job as a cook in a private household. It was far and away the coolest job I’ve ever had. The matriarch of the family gave me one of her favorite ‘go-to’ cookbooks as a gift, The California Heritage Cookbook. This recipe is from that book. In fact, my copy will fall open to this recipe if you simply drop it.
Do you need a delicious go-to side dish? Barley it is!
Barley with Mushrooms and Onions goes perfectly with grilled meat, or roasted veggies. It is also a nice change from other grains. This barley is ‘rib-sticking’ comfort food that is the perfect ‘supporting actor’ on any plate. I’ve also served it with eggs as leftovers. It could even be made into patties and fried, or re-purposed as a hash on Day 2. Dress it up for a fancy dinner or dress it down for a picnic.
Give it a try and let us know what you think. Does it make your kid’s future family recipe list?
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Barley with Mushrooms and Onions (Barley Casserole)
- ½ cup butter
- 2 medium onions chopped
- ¾ pound fresh mushrooms trimmed and sliced
- 1 ½ cups barley
- 2 cups chicken, beef or vegetable stock
- 1 tsp salt
- ⅛ tsp cayenne pepper
- ½ cup parsley chopped
- Preheat oven to 350℉.
- Melt the butter in a 8-10" skillet over medium heat.
- Stir in the onion. Saute 5 minutes.
- Add in the mushrooms. Saute another 5 minutes - until the onions are golden and the mushrooms tender.
- Add the barley and cook, stirring occasionally until the barley is light brown (5-10 minutes).
- Transfer the mixture to a lightly greased 2 quart casserole dish. Add the broth, salt, cayenne and parsley.
- Cover and bake for 50 minutes or until the liquid is absorbed.