Barley and Mushroom Bake
|Vegetable cooking spray||5|
|Reduced-calorie margarine||2 Teaspoon|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Use Fresh)|
|Chopped onion||1 Cup (16 tbs)|
|Pearl barley||1 Cup (16 tbs), uncooked|
|Hot water||2 1⁄2 Cup (40 tbs)|
|Beef flavored bouillon granules||1 1⁄2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add mushrooms and onion; saute until tender.
Add barley, and saute 4 to 5 minutes or until barley is lightly browned.
Remove from heat.
Transfer barley mixture to a 1 1/2-quart baking dish coated with cooking spray.
Stir in water, bouillon granules, salt, and pepper.
Cover and bake at 350° for 1 hour and 15 minutes or until barley is tender and liquid is absorbed, stirring every 15 minutes.
Remove from oven, and gently stir in chopped parsley.
Garnish with fresh parsley sprigs, if desired.