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Porcini Barley Casserole

Serves 5 to 6


  • 1-1/4 cup of barley
  • 1 tsp. salt
  • 1-1/2 stalks of celery chopped into 1/4 inch bit sizes.
  • 1 cup of porcini mushrooms soaked in water for 20 minutes or more
  • 3 to 4 well chopped green onions and much of their healthy green stems
  • 1 Tbs. curry.
  • 1 Tbs. butter
  • 1/2 cup pine nuts sautéed to nutty brown in a minimum amount of butter
  • Pepper to taste.


Cook barley for 40 minutes in 2-1/2 cups of salted (1 tsp.) water. At least half the water comes from the porcini soaking water. Check at 40 minutes for complete absorption of water and tenderness of grain.

Sauté in butter the chopped mushrooms, curry and onions slowly for about 20 minuets adding the celery the last 5 minutes. Celery should be als dante to provide texture to casserole. Add the sauté to the cooked barley.

Encourage individual partakers to pepper their servings.