Barley-and-Mushroom Casserole

recipe
Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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

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.

November 1997
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