CHICKEN, MUSHROOM AND BARLEY CASSEROLE
Make and share this Chicken, Mushroom and Barley Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Bring a saucepan of salted water to a boil.
- Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
- Drain in a coarse-mesh sieve.
- Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
- In a large, heavy ovenproof pot, warm the oil over med-high heat.
- Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
- Transfer the chicken to a plate.
- Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
- Saute until vegetables are soft, about 2 minutes.
- Stir in the barley, mushrooms, and broth.
- Adjust the seasoning, and return the chicken to the pot.
- Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
- During the last 5 minutes, sprinkle with the green onions.
- Serve directly from the pot.
Nutrition Facts : Calories 395.6, Fat 24, SaturatedFat 5, Cholesterol 79, Sodium 133.6, Carbohydrate 24.7, Fiber 5.1, Sugar 2.1, Protein 21.9
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.
Provided by Leslie in Texas
Categories Grains
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
CHICKEN, BARLEY, AND SPINACH CASSEROLE
Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.
Yield Serves 4; 1 1/2 cups per serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray. Set aside.
- In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, carrot, and garlic for 3 minutes, or until the onion is soft, stirring frequently.
- Stir in the mushrooms. Cook for 3 minutes, or until soft, stirring frequently.
- Stir in the chicken, water, bouillon, and pepper. Cook, covered, for 2 minutes, or until the mixture reaches a boil.
- Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water has almost been absorbed. Remove from the heat.
- Stir in the spinach. Spoon into the casserole dish. Sprinkle with the almonds.
- Bake for 15 minutes, or until heated through.
- (Per serving)
- Calories: 338
- Total fat: 6.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.0g
- Cholesterol: 66mg
- Sodium: 148mg
- Carbohydrates: 38g
- Fiber: 8g
- Sugars: 4g
- Protein: 35g
- Calcium: 146mg
- Potassium: 1,019mg
- 2 starch
- 2 vegetable
- 3 lean meat
SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS
This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, poultry, main course
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
- At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
- In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE
I was well into my twenties before I 'discovered' barley, and have loved it ever since. It is inexpensive, versatile, hearty and very good, with a slightly nutty flavor. This casserole can serve as either a side OR main dish; it is filling and satisfying. Although you probably won't miss the meat, you can add cooked chicken,...
Provided by Martha Price
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
- 3. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
- 4. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot.
BARLEY, CHICKEN AND MUSHROOM BAKE
I found this recipe on the bake of a Pam's Barley packet. Sounds interesting and should make an easy winter meal. April 2013: Have made this recipe now and while it is quick and easy, does require the addition of salt and pepper to taste.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 1h14m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees Celsius.
- Heat oil in a pan, add onion, garlic and chicken pieces, fry for 3 - 4 minutes until onion is clear and chicken is browned.
- Add carrot, mushrooms, barley, tarragon and stock, stirring to combine.
- Transfer to a large oven dish, cover and bake for 1 hour until barley is tender.
Nutrition Facts : Calories 474.9, Fat 23.5, SaturatedFat 6.2, Cholesterol 95.6, Sodium 189.6, Carbohydrate 36.1, Fiber 7, Sugar 3.5, Protein 29.6
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- Place the chicken in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
- Heat the oil over a high heat in a large frying pan (skillet) and add the chicken. Brown all over (it doesn't need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
- Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme and celery salt and cook for 5 minutes until the onion softens. Sprinkle on the remaining 3 tbsp of flour and stir for a minute (it will be lumpy).
- Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce with no lumps (the onions will still be in there though - so it will look a little lumpy because of that).
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