Name: Pearl Barley Casserole
Ingredients: 3 tablespoons butter; 1 large onion, chopped; 2 ribs celery, chopped; 1 cup pearl barley; 1 (8 ounce) package sliced fresh mushrooms; 1 green bell pepper, chopped; salt and ground black pepper to taste; 2 cups chicken broth

Ingredients

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
salt and ground black pepper to taste
2 cups chicken broth

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a 1 ½-quart Dutch oven or oven-safe pot over medium heat. Add onion; cook until lightly browned, 5 to 8 minutes. Add celery; cook and stir until starting to soften, about 5 minutes. Stir in barley until coated with butter. Stir in mushrooms and bell pepper; season with salt and black pepper. Add chicken broth; bring to a boil. Cover Dutch oven.
Bake in the preheated oven until barley is nearly tender, about 30 minutes. Uncover Dutch oven; continue baking until most of the liquid has been absorbed, about 15 minutes more. Taste; adjust seasonings before serving.