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Mushroom Barley Bake

Total Time

Prep: 15 min. Bake: 1-1/2 hours


8-10 servings

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.


  • 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


  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.

Nutrition Facts

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

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