BARLEY AND MIXED MUSHROOM CASSEROLE



1 tablespoon butter or olive oil

2 medium onions, finely diced

1 carrot, very finely chopped

1 celery rib, thinly sliced

3/4 pound (4 1/2 cups) thinly sliced mushrooms (such

as shiitake, button, baby portobellos, whatever)

1 1/2 cups pearl barley

1 1/2 teaspoons minced fresh thyme, or 3/4 teaspoon

dried (I've also added oregano, basil and/or rosemary)

3/4 teaspoon salt or to taste

Generous seasoning freshly ground black pepper

4 1/2 cups boiling vegetable or chicken or beef

stock (depending on your taste)



Preheat the oven to 350 degrees. Melt the butter in a large skillet

over medium-high heat. Add the onions, carrot, celery, mushrooms,

barley, thyme, salt and pepper and saute, stirring frequently, until

the mushrooms begin to brown, about 10 minutes. Scrape the mixture

into a shallow 2 1/2quart baking dish and pour in the boiling

vegetable stock. Cover tightly and bake 60 to 75 minutes, or until

all the liquid is absorbed. (Be careful of the steam.) The barley

should have a slightly crunchy texture when done. If it is too hard

after all the stock has been absorbed, add some boiling stock or water

and cook 10 to 15 minutes more. Yield: 4 main course servings or 8

side servings