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I serve this with baked chicken, particularly when we want a change from rice dishes.—Carol Funk, Richard, Saskatchewan
Nutritional Facts 1 serving (3/4 cup) equals 166 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 561 mg sodium, 29 g carbohydrate, 6 g fiber, 4 g protein.
Originally published as Mushroom Barley Bake in Casserole Cookbook , p244
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Reviewed on Nov. 07, 2011 by joyfulnoise150
Delicious! I used 8 ounces of fresh mushrooms and sauteed two cloves of minced garlic. It was fine with a tablespoon of dried parsley. Lastly; I used quick cook barley and only cooked for 45 minutes.
Reviewed on Mar. 06, 2010 by sewampler
Excellent. I added some finely chopped carrots.
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