Barley Mushroom Bake

"This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken."
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
Ready In:
1hr 35mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°.
  • Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
  • Transfer to an ungreased 1 1/2-quart casserole.
  • Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
  • Mix into casserole all other ingredients.
  • Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
  • Fluff with a fork before serving.

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Reviews

  1. Nice way to prepare barley. I used beef stock and did not add additional salt until it was finished baking. I am glad I waited because 2 teaspoons would have been too much. Ended up adding about 1/2 teaspoon salt to the finished product. Made a very filling, satisfying lunch and I am sure to add this to my side dish rotation. Thanks for the recipe.
     
  2. I love mushrooms so I simply had to try this dish. I used chicken stock and since it was made from a stock cube I only use one teaspoon of salt. I also added a can of chickpeas and made this the main dish in a vegetarian meal. I also used a low fat butter flavored cooking spray instead of the butter and it turned out fine. I really enjoyed it as a meal but I do agree that you have to watch it in the oven so that it doesn't go too dry. I had to add a bit more stock about 20 minutes until the end. The pepper used in this gives it a slight spicy taste that was nice.
     
  3. Well Leslie in Texas,you were right easy and delicious.It was so hot inside I tried it on the stove top. Worked great,only you have to watch it and keep adding broth so it wouldnt get too dry.Delicious. Thanks.
     
  4. I loved this barley dish! I doubled the mushrooms (use 8 oz) and it turned out great! I also love thowing in a bit of white wine to the mushroom mix if i have it.
     
  5. I've had some pearly barley in my pantry forever. I think I bought it for a soup recipe that I never made again, and I've been looking for a recipe to use it up. Thanks to this recipe, I think I'll have to make this a staple in my pantry now! I followed the recipe exactly except I didn't use any butter to fry the onions. The pan had enough residual butter from toasting the barley, and I didn't think it was necessary to add more. I was using a small pan, so I dumped the onions in with the barley before I started the mushrooms, and at this point the pan was so dry that I added a tsp of olive oil to get them started. It was plenty. I think the dish would have been too rich with 4 tbsp of butter. I used beef stock granules and went a little heavy on the pepper, oregano and thyme. I didn't have any problems with it getting too dry, and I stirred it 3 times during cooking. This is hearty and has a wonderful flavor. I'll be making it again!
     
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Tweaks

  1. I love mushrooms so I simply had to try this dish. I used chicken stock and since it was made from a stock cube I only use one teaspoon of salt. I also added a can of chickpeas and made this the main dish in a vegetarian meal. I also used a low fat butter flavored cooking spray instead of the butter and it turned out fine. I really enjoyed it as a meal but I do agree that you have to watch it in the oven so that it doesn't go too dry. I had to add a bit more stock about 20 minutes until the end. The pepper used in this gives it a slight spicy taste that was nice.
     

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