MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
PEARL BARLEY CASSEROLE
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
BARLEY CASSEROLE WITH MUSHROOMS
Serve this barley casserole with beef, chicken, or fish instead of rice or potatoes. It's simple to put together and bakes in the oven along with the beef, chicken, or fish. Saves time and energy when you can bake two or more dishes at the same time.
Provided by PJ's kitchen
Categories Side Dish Casseroles
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
- Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
- Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
- Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 53.8 g, Cholesterol 17.2 mg, Fat 7.6 g, Fiber 12.7 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 479.9 mg, Sugar 2.1 g
BARLEY MUSHROOM CASSEROLE
Make and share this barley mushroom casserole recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
- cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
- add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.
Nutrition Facts : Calories 245, Fat 5.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 214.5, Carbohydrate 43.7, Fiber 10.3, Sugar 5.2, Protein 8.8
MUSHROOM-BARLEY CASSEROLE
Make and share this Mushroom-Barley Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook onion in hot, melted butter over med heat until tender.
- Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
- Transfer mixture to a greased 3-quart baking dish.
- Stir in the water, barley, dry soup mix, thyme, and salt.
- Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
- Let stand, covered, for 15 minutes before serving.
Nutrition Facts : Calories 112.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 6.1, Sodium 360.9, Carbohydrate 18.6, Fiber 3.9, Sugar 1.4, Protein 3.9
BARLEY AND MUSHROOM CASSEROLE
This is a great casserole for a cold day. Very simple and inexpensive to make. You can find bags of dried barley near the dried beans at the supermarket. Barley doesn't take as long to cook as dried beans.
Provided by NEPAfoodie
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°.
- Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about 5 minutes.
- Add the mushrooms and sauté over moderate heat until mushrooms are golden, about 5 minutes.
- Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.
- Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
- Before serving, add the chopped parsley and toss gently. Serve hot.
Nutrition Facts : Calories 297.3, Fat 13.7, SaturatedFat 7.8, Cholesterol 34.1, Sodium 262.9, Carbohydrate 36.9, Fiber 6.7, Sugar 5, Protein 9.3
BARLEY AND MUSHROOM CASSEROLE
This is my number #1 favorite barley dish. I can make a meal out of this and have it for our "Meatless Monday's" because it is so filling. Barley is nutty in flavor and has a chewy texture, then add the yummy mushrooms into the mix and it is a palate pleaser for sure. I always like to change things up a little and add this to...
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a deep skillet, saute barley in oil until golden brown.
- 2. Slice up your mushrooms and green onions.
- 3. Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
- 4. Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.
FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE
I was well into my twenties before I 'discovered' barley, and have loved it ever since. It is inexpensive, versatile, hearty and very good, with a slightly nutty flavor. This casserole can serve as either a side OR main dish; it is filling and satisfying. Although you probably won't miss the meat, you can add cooked chicken,...
Provided by Martha Price
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
- 3. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
- 4. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot.
LAMB, MUSHROOM, AND BARLEY CASSEROLE
Something to make when you have some leftover roast or shanks, this is a meal-in-one dish that can be eaten right from the individual small casserole dish it is baked in.
Number Of Ingredients 12
Steps:
- Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.
BARLEY CASSEROLE
Make and share this Barley Casserole recipe from Food.com.
Provided by Martina
Categories Grains
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in fry pan.
- Add onions, mushrooms and barley.
- Saute until lightly browned.
- Put into greased 1 1/2 quart casserole.
- Add almonds, green onion, salt and pepper.
- Dissolve Oxo cubes in boiling water.
- Add to casserole.
- Stir to mix well.
- Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.
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