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Mushroom Barley Bake

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Submitted by Hays

YIELD

12 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 946
CUPS ML WATER
13 ¾ 397.4
OUNCES ML/G CHICKEN BROTH
158
CUP ML PEARL BARLEY
medium
1 5
TEASPOON ML SALT
optional
2 ½ 591
CUPS ML MUSHROOMS
sliced
1 237
CUP ML ONIONS
chopped
½ 2.5
TEASPOON ML THYME *
79
CUP ML MARGARINE
or butter
3 3
LARGE 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 11×7-inch glass baking dish . Cover with aluminum foil.

Bake 15 minutes.

Uncover; continue baking 15 minutes or until light golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 122 51% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 337mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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