Barley-Mushroom Casserole for 50

Ingredients    
 1/2 cup canola oil    
 4 lbs + 8 oz onions, chopped    
 2 lbs + 8 oz mushrooms, sliced    
 4 lbs barley (or part brown rice)    
 1 Tbsp thyme    
 2 tsp pepper    
 4  bay leaves    
 6 pkg OR 4 Tbsp salt-free chicken bouillon    
 3 quarts + 1/2 cup boiling water

Directions             
 Preheat oven to 325 degrees F. Heat Canola Oil in a large skillet and add 
chopped onions. Cook until transparent, 5 minutes. Add mushrooms and 
cook for 3 minutes. Transfer onions and mushrooms to a baking pan 12 x 20 
inches (or larger), and add barley, thyme, pepper, bay leaves, bouillon and 
boiling water. Stir well. Cover with foil and bake for 1 1/2 hours or until barley 
is tender and liquid is absorbed. Makes 50 servings.
 
(Source: Healthwise Quantity Cookbook)