Barley Mushroom Bake
photo by Sarah_Jayne
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup medium pearl barley
- 4 tablespoons butter
- 1 large yellow onion, minced
- 1 cup coarsely chopped mushroom
- 3 cups beef broth (depending on what meat is served with this) or 3 cups chicken broth (depending on what meat is served with this)
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
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
-
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.
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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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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
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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.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas