Mushroom Barley Bake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 8-10 servings


  • 3/4 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 1/4 cup butter
  • 1-1/2 cups medium pearl barley
  • 1 jar (2 ounces) diced pimientos, drained
  • 6 teaspoons chicken bouillon, divided
  • 4 cups boiling water, divided

Nutritional Facts

1 serving (1/2 cup) equals 171 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 556 mg sodium, 28 g carbohydrate, 6 g fiber, 5 g protein.


  1. 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.
  2. Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender. Yield: 8-10 servings.
Originally published as Mushroom Barley Bake in Country Woman Christmas Annual 2001, p29

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Reviewed Dec. 6, 2010

"[quote user="petey86584OH"]  

Is this instant barley or barley that takes an hour?
 Medium pearl barley is the long cooking one."

Reviewed Dec. 6, 2010

" "

Reviewed Dec. 6, 2010

"We really enjoy this barley dish. We love the flavor of the mushrooms, and the barley has such nice texture. It also reheats well, which is great since the 9x13 size is more than what we need. I used beef bouillon instead of chicken bouillon."

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