MUSHROOM BARLEY BAKE
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 556mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
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Kason Rieg
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Celestial Sister Boutique
[email protected]I'm not sure why, but my dish turned out really bland. I think I might have forgotten to add the salt.
Mohamed Abdelhakim
[email protected]The leftovers from this dish are even better than the first time you make it.
Shannon Cox (Shananabam14)
[email protected]This dish is really versatile. You can add any kind of vegetables you like.
Emmanson Emmanuel
[email protected]I'm always looking for new ways to cook barley. This recipe is a great way to change things up.
Shoaib Bajwa
[email protected]This dish is perfect for a cold winter night. The warm and hearty flavors are sure to warm you up.
Khulekani Ndebele
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This mushroom barley bake is definitely one of my new favorites.
Linds Rob
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Riaan Latola
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out delicious. I love the creamy sauce and the chewy barley.
shape r
[email protected]I'm not sure what went wrong, but my dish turned out really watery. I think I might have added too much liquid.
Ramakash Mandal
[email protected]This recipe is a great way to use up leftover mushrooms. I had a few cremini mushrooms that were starting to go bad, and this dish was the perfect way to use them up.
Vicky Cleary
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The barley and sauce were so flavorful that I didn't even notice the mushrooms.
Fatema akter Sayma
[email protected]Overall, I thought this dish was pretty good. It was easy to make and it tasted pretty good. I would definitely make it again.
Ulanda Kay-Coleman
[email protected]The barley was a bit too chewy for me. I think I would have preferred to cook it for a little less time.
Dakota Gooderson
[email protected]This dish was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
Fitse Sure
[email protected]I love how versatile this recipe is. I added some chopped carrots and celery to the mix and it turned out great. I also used a different type of mushroom (shiitake) and it worked just as well.
Adimula music
[email protected]This mushroom barley bake was a hit! The combination of savory mushrooms, chewy barley, and creamy sauce was irresistible. It was easy to make and I had leftovers for lunch the next day.