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Weekday Barley Casserole

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Weekday Barley Casserole

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

Amount Measure Ingredient Features
½ pound mushrooms
fresh
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1 large onions
finely chopped
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4 tablespoons butter
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1 cup pearl barley
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salt and black pepper
to taste
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3 cups beef stock
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almonds
slivered, toasted
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Ingredients

Amount Measure Ingredient Features
226.8 g mushrooms
fresh
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1 large onions
finely chopped
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6E+1 ml butter
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237 ml pearl barley
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1 x salt and black pepper
to taste
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7.1E+2 ml beef stock
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1 x almonds
slivered, toasted
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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 21734% 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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