Barley-and-Mushroom Casserole

1 Review
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Yield
6 servings (serving size: 3/4 cup)
November 1997
RECIPE BY Cooking Light

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

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)

Nutritional Information

  • Calories 161
  • Caloriesfromfat 14%
  • Fat 2.5g
  • Satfat 0.5g
  • Monofat 0.9g
  • Polyfat 0.9g
  • Protein 4.4g
  • Carbohydrate 31g
  • Fiber 5.9g
  • Cholesterol 0.0mg
  • Iron 1.5mg
  • Sodium 434mg
  • Calcium 13mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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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Ratings & Reviews

JIMMIC's Review

JIMMIC
April 25, 2010
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!