Barley and Mushrooms Recipe

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I serve this with baked chicken, particularly when we want a change from rice dishes.—Carol Funk, Richard, Saskatchewan
TOTAL TIME: Prep: 25 min. Bake: 1 hour 20 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 1 hour 20 min.
MAKES: 6 servings


  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 3 cups water
  • 1 tablespoon chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup medium pearl barley
  • 1 tablespoon minced fresh parsley

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.


  1. 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. Yield: 6 servings.
Originally published as Mushroom Barley Bake in Casserole Cookbook 2001, p244

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Reviewed Nov. 7, 2011

"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 Mar. 6, 2010

"Excellent. I added some finely chopped carrots."

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