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Weekday Barley Casserole

Weekday Barley Casserole

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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

Ingredients

½ 226.8
POUND G MUSHROOMS
fresh
1 1
LARGE LARGE ONIONS
finely chopped
4 6E+1
TABLESPOONS ML BUTTER
1 237
CUP ML PEARL BARLEY
1
X SALT AND BLACK PEPPER
to taste *
3 7.1E+2
CUPS ML BEEF STOCK
1
X 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 Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 217 34% 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?
Trans-fat Free, High Fiber
 

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