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Delicious Barley Mushroom Casserole

 
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A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

Yield

8

servings

Prep

10

min

Cook

80

min

Ready

90

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 tablespoons butter
2 medium onions
chopped
½ pound mushrooms
sliced
1 ½ cups pearl barley
3 cups beef stock
chicken or vegetable broth
¼ teaspoon salt
¼ teaspoon black pepper
*
parsley leaves
chopped, for garnish, optional
*

Directions

These are all the ingredients you need to make this delicious casserole.
Prepare the veggies.

Preheat oven to 350℉ (180℃).

Melt butter in a large casserole. Sauté onions 2 minutes over medium heat.

Melt butter in a large casserole.
until onions are soft, stirring occasionally.

Add mushrooms and sauté 5 to 7 minutes more.

Add mushrooms.
Sauté 5-7 minutes more.

Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil.

Then I added the toasted barley into the pan.
Pour the broth into the pan.

Cover, and bake in the oven for 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 45 minutes more. Garnish with chopped parsley.

Add remaining 1 cup of broth.
Stir well.

Very tasty.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 21127% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 298mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 26%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 4%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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