Weekday Barley Casserole
1.4k
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
Ingredients
| ½ | pound |
mushrooms
fresh |
|
| 1 | large |
onions
finely chopped |
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
pearl barley
|
|
|
salt and black pepper
to taste |
* | ||
| 3 | cups |
beef stock
|
|
|
almonds
slivered, toasted |
* |
Directions
Sauté mushrooms and onions in butter. Don't let onions brown.
Mix in barley, salt and pepper. Pour into buttered 1½ qt casserole. Cover with broth to ½ inch above barley.
Cover and bake at 350℉ (180℃) for 45 minutes, until liquid is absorbed and barley is tender.
Garnish with almonds.
Nutrition Facts
Serving Size 226g (8.0 oz)Amount per Serving
Calories 21734% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat
0g
Cholesterol 20mg
7%
Sodium 297mg
12%
Total Carbohydrate
10g
10%
Dietary Fiber 6g
24%
Sugars g
Protein
14g
Vitamin A 5%
•
Vitamin C 4%
Calcium 3%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
