Mushroom Barley

2 Reviews
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Yield
8 servings (serving size: 3/4 cup)
January 2005
RECIPE BY Oxmoor House

Cooked barley has more than 1 1/2 times the fiber of cooked brown rice.

Ingredients

  • 1 (14 1/4-ounce) can low-salt beef broth
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked quick-cooking barley
  • Cooking spray
  • 1 (8-ounce) package sliced mushrooms
  • 3/4 cup frozen chopped onion, thawed
  • 1/2 cup finely chopped celery (about 1 rib)

Nutritional Information

  • Calories 109
  • Caloriesfromfat 0.0%
  • Fat 0.5g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 3.4g
  • Carbohydrate 23g
  • Fiber 4.7g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 93mg
  • Calcium 15mg

How to Make It

Step 1

Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.

Step 2

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.

Step 3

carbo rating: 18

The Complete Step-by-Step Low Carb Cookbook

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Ratings & Reviews

Annsley423's Review

Annsley423
May 30, 2011
This was my first time making barley and the results were great! I couldn't find a quick cooking Barley so I had to let this cook for about 45-50 minutes. The grains were tender and it had a nice creamy consistency. This worked well as a side dish and also makes a nice vegetarian option if you use vegetable stock.

clflaugh's Review

clflaugh
November 14, 2009
This was easy to make and very tasty. I add a little more worchester sauce but we like it to b spicy.