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Weekday Barley Casserole

 
Weekday Barley Casserole
1.2k

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.

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

Reviews

+5

almost 11 years

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.

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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?

 

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