Got Awful? After thirteen years of this recipe being around, no wonder I am the first to rate it, Yuk! This had very little taste it didn't pick up the flavors of the ingredients at all. Leftovers, including almost everything on our plate, fed the garbage disposal. We served with CL's Hoisin-Glazed Chicken Breasts, which were not much better than this. We hardly ever hit a dud and then we had 2 in one night. Oh Well!
Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor.
Yield: 6 servings (serving size: 3/4 cup)
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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
- 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.
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Barley-and-Mushroom Casserole Recipe at a Glance