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.
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
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.
MUSHROOM BARLEY BAKE
The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour., Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 556mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
SLOW-COOKER MUSHROOM BARLEY RISOTTO
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
- Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
- Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.
TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
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 AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
BARLEY CASSEROLE
Provided by James Beard
Categories Mushroom Onion Side Bake High Fiber Casserole/Gratin Barley Winter House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
Steps:
- Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
- Variations
- Add finely slivered buttered almonds to the barley just before serving.
- Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
- Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
- Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.
BARLEY MUSHROOM CASSEROLE
Make and share this barley mushroom casserole recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
- cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
- add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.
Nutrition Facts : Calories 245, Fat 5.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 214.5, Carbohydrate 43.7, Fiber 10.3, Sugar 5.2, Protein 8.8
BARLEY BAKE
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.-Lamar Lyons Parker, Peoria, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
NUTTY BARLEY BAKE
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.
PEARL BARLEY CASSEROLE
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
LAMB, MUSHROOM, AND BARLEY CASSEROLE
Something to make when you have some leftover roast or shanks, this is a meal-in-one dish that can be eaten right from the individual small casserole dish it is baked in.
Number Of Ingredients 12
Steps:
- Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.
BARLEY CASSEROLE WITH MUSHROOMS
Serve this barley casserole with beef, chicken, or fish instead of rice or potatoes. It's simple to put together and bakes in the oven along with the beef, chicken, or fish. Saves time and energy when you can bake two or more dishes at the same time.
Provided by PJ's kitchen
Categories Side Dish Casseroles
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
- Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
- Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
- Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 53.8 g, Cholesterol 17.2 mg, Fat 7.6 g, Fiber 12.7 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 479.9 mg, Sugar 2.1 g
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
MUSHROOM-BARLEY CASSEROLE
This is a recipe that I had and lost many years ago, I found it recently and wanted to post it for safe-keeping. If you love barley, you'll love this simple side dish!
Provided by Chef53Kathy
Categories Grains
Time 2h10m
Yield 1 2 qt.casserols, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 2 quart buttered casserole dish and bake for 2-2 1/2 hours. The barley will not looked cooked until it's almost done.
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