Mushroom Barley Bake

Name: Mushroom Barley Bake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8-10 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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

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

Originally published as Mushroom Barley Bake in Country Woman Christmas 2001

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jgfan

Dec 6, 2010

[quote user="petey86584OH"] Is this instant barley or barley that takes an hour?[/quote] Medium pearl barley is the long cooking one.
petey86584OH

Dec 6, 2010

Is this instant barley or barley that takes an hour?
jmkasprak

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.