Barley and shiitake mushrooms add a nutty flavor to this high-fiber take on rice pilaf.

Recipe by Cooking Light December 1998

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.

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  • Remove from heat, and let stand, covered, 5 minutes.

  • Preheat oven to 350°.

  • Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and sauté 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).

  • Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350° for 45 minutes.

Nutrition Facts

182 calories; calories from fat 26%; fat 5.2g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.5g; protein 8.1g; carbohydrates 27.5g; fiber 5.9g; cholesterol 7mg; iron 1.9mg; sodium 353mg; calcium 150mg.
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