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Barley-and-Mushroom Casserole

Yield 6 servings (serving size: about 3/4 cup)
Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor.

Ingredients

  • 1 tablespoon stick margarine
  • 1 (8-ounce) package presliced mushrooms
  • 1 (3 1/2-ounce) package shiitake mushrooms, stems removed and caps sliced
  • 1 cup uncooked pearl barley
  • 1 (1-ounce) envelope onion soup mix (such as Lipton Recipe Secrets)
  • 4 cups water
  • Chopped chives (optional)

Nutrition Information

  • calories 161
  • caloriesfromfat 14 %
  • fat 2.5 g
  • satfat 0.5 g
  • monofat 0.9 g
  • polyfat 0.9 g
  • protein 4.4 g
  • carbohydrate 31 g
  • fiber 5.9 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 434 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat margarine in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Set aside.

  3. Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.