Aunt Annette’s Baked Barley

Aunt Annette’s Baked Barley
Pareve--Serves 8-10


  • 1 cup chopped onions   rsz 02 tzav barley casserole copy
  • olive oil for sauteéing
  • 1 cup raw barley
  • salt and pepper
  • 5 cups pareve chicken broth
  • 8 oz. sliced mushrooms
  • ¼ cup dried shitake mushrooms (optional). Reconstitute in boiling water before using.
  • 3 oz. slivered almonds


  1. Sauté the onion in olive oil until softened.
  2. Add mushrooms and sauté until they begin to brown.
  3. Add barley and brown slightly.
  4. Season with salt and pepper and pour into a 3 qt. casserole dish.
  5. Add 3 cups of broth.
  6. Cover and bake 30 min. at 350º.
  7. Add remainder of the broth and, if desired, dried mushrooms, drained.
  8. Top with almonds.
  9. Cover and bake 1 hour longer.

This Week's Tasting Torah Portion

This Week's Parasha-Related Recipe

Get Tasting Torah's Free Newsletter

Contact Tasting Torah

Don't have an account yet? Register Now!

Sign in to your account