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Onion Barley Casserole

MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.—Elaine Kremenak Grants Pass, Oregon
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    2-4 servings


  • 1/2 cup medium pearl barley
  • 1-1/2 cups water
  • 1 tablespoon canola oil
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon salt
  • 1/2 cup sliced green onions
  • 1 can (4 ounces) whole button mushrooms, drained


  • In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms.
  • Cover and bake at 350° for 40-50 minutes or until barley is tender.
Nutrition Facts
1 cup: 131 calories, 4g fat (1g saturated fat), 0 cholesterol, 453mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 3g protein.

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  • TheDix
    Feb 14, 2013

    My husband liked this a lot. It was pretty good to me. Nice change from potatoes and rice as a side dish.

  • JaymieR
    Mar 30, 2010

    I used a can of sliced mushrooms and 1 Tbs of dried, minced onion as that was what I had on hand. This has a great texture and a good flavor. Even my picky kids loved it and asked if we can keep this recipe with our favorite recipes. Thanks for sharing!