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Barley and Mushroom Bake

Heart.Foods's picture
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 345 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 2.9 mg1%

Sodium 2418.2 mg100.8%

Total Carbohydrates 56 g18.8%

Dietary Fiber 8.2 g32.9%

Sugars 8.9 g

Protein 7 g13.6%

Vitamin A 51.1% Vitamin C 86.2%

Calcium 10.2% Iron 13.3%

*Based on a 2000 Calorie diet

Barley And Mushroom Bake Recipe