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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

1 review

Test Kitchen Approved

Total Time

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

Makes

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.

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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.

Mushroom Barley Bake

Ingredients

Directions

Nutrition Facts

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