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)|
|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.
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