Barley-and-Mushroom Casserole

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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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