Mushroom Barley Bake
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 13 ¾ | ounces |
chicken broth
|
|
| ⅔ | cup |
pearl barley
medium |
|
| 1 | teaspoon |
salt
optional |
|
| 2 ½ | cups |
mushrooms
sliced |
|
| 1 | cup |
onions
chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| ⅓ | cup |
margarine
or butter |
|
| 3 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 397.4 | ml/g |
chicken broth
|
|
| 158 | ml |
pearl barley
medium |
|
| 5 | ml |
salt
optional |
|
| 591 | ml |
mushrooms
sliced |
|
| 237 | ml |
onions
chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 79 | ml |
margarine
or butter |
|
| 3 | large |
eggs
beaten |
|
Directions
Bring water and broth to a boil. Add barley and salt; reduce heat.
Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain.
Heat oven to 350℉ (180℃). Sauté mushrooms, onion and thyme in margarine 3 to 4 minutes.
Combine barley and eggs; add mushroom mixture, mixing well.
Pour into 11x7-inch glass baking dish . Cover with aluminum foil.
Bake 15 minutes.
Uncover; continue baking 15 minutes or until light golden brown.
