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Barley Mushroom Casserole

  Onion 1 Small, finely chopped
  Celery stalks 2 , finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Mushrooms 1⁄2 Pound, sliced
  Safflower oil 2 Teaspoon
  Minced fresh parsley 1⁄3 Cup (5.33 tbs)
  Bay leaf 1
  Medium pearl barley 1 Cup (16 tbs)
  Chicken broth/Beef broth 2 Cup (32 tbs), divided

Saute onion, celery, garlic, and mushrooms in oil.
Add parsley, bay leaf, and barley.
Cook and stir until barley begins to turn golden.
Remove from heat and stir in 1 cup of the broth.
Put in an ungreased ovenproof casserole with a tight cover.
Bake at 350° 30 minutes.
Stir in the remaining cup broth.
Bake 30 minutes more.
Barley should be cooked but chewy.
Remove bay leaf before serving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 727 Calories from Fat 57

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 0.96 g4.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1307.1 mg54.5%

Total Carbohydrates 147 g48.9%

Dietary Fiber 29.7 g118.9%

Sugars 13.9 g

Protein 28 g56.4%

Vitamin A 26.1% Vitamin C 52.8%

Calcium 15% Iron 38.5%

*Based on a 2000 Calorie diet

Barley Mushroom Casserole Recipe