Barley-and-Mushroom Casserole

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

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 14%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.4g
  • Carbohydrate: 31g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 434mg
  • Calcium: 13mg

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

  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.
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