My husband (a die-hard meat & potatoes mid-west man) gave this a generous 3 and I gave it a 5 so I compromised and gave it a 4. I am a "flexatarian" who tries to eat meatless during the week but I thought, with the bacon, this might be a meal we could share. FORTUNATELY I decided to get a head start on the prepping of the recipe and I was so glad I did because YES it took a long time to put this together; I didn't read the recipe instructions until I was prepping everything....I guess my first clue that it was a risotto was the broth simmering. Anyway, the flavors are great but next time I may try just cooking the barley to see if it really makes a difference (and BTW I halved the recipe and didn't have a full cup of barley so also used some farro). I'll make this again (for me) - may or may not use the bacon and I might also try other grains, like all farro for instance.
Mushroom & Bacon Casserole
More From Cooking Light
Total: 1 Hour, 5 Minutes
- Calories: 352
- Fat: 10.2g
- Saturated fat: 4.3g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 49.1g
- Fiber: 10.3g
- Cholesterol: 24mg
- Iron: 2.7mg
- Sodium: 435mg
- Calcium: 220mg
- 4 cups unsalted beef stock (such as Swanson)
- 3 cups water
- 8 center-cut bacon slices, chopped
- 1 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, minced
- 8 ounces sliced cremini mushrooms
- 8 ounces sliced shiitake mushroom caps
- 1/2 teaspoon kosher salt
- 2 cups uncooked pearl barley
- 1/3 cup Madeira wine
- 4 ounces Gruyère cheese, shredded (about 1 cup), divided
- 1/2 cup chopped drained oil-packed sun-dried tomato halves
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
- 1. Preheat the oven to 375°.
- 2. Bring stock and 3 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm.
- 3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Return pan to medium-high heat. Add onion, thyme, and garlic to drippings in pan; sauté 3 minutes or until tender. Add mushrooms and salt; cook 10 minutes or until browned, stirring occasionally. Stir in barley; cook 1 minute, stirring frequently. Add Madeira; cook 1 minute or until liquid is absorbed. Reduce heat to medium. Stir in 2 cups broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Stir in 2 ounces Gruyère, tomatoes, soy sauce, pepper, spinach, and bacon. Place barley mixture in a 2-quart glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Remove foil, and bake 10 minutes or until cheese melts. Let stand 5 minutes.
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