Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. spray a 1.5 quart casserole with cooking spray and set aside. saute onions and mushrooms in butter. there will be a lot of liquid in the pan from the mushrooms, which is okay. set aside. combine all the remaining ingredients in a large mixing bowl. add the cooked onions, mushrooms and liquid to the bowl and mix well. pour mixture into prepared casserole dish. bake at 350 degrees for 30 minutes. cover and bake an additional 30 minutes.

Target recipe: preheat the oven to 375°. melt the butter in a 2-quart stove-top covered casserole. add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes. add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes. add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper. slowly bring the casserole to a boil, then remove it from the heat. cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. before serving, add the chopped parsley and toss gently. serve hot.