Barley-and-Mushroom Casserole

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


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


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)


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note