Barleymushroomcasserole Recipes

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MUSHROOM BARLEY CASSEROLE



Mushroom Barley Casserole image

A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

1 cup medium pearl barley
1 small onion, chopped
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1 cup slivered almonds, toasted
1 envelope onion soup mix
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 to 3-1/2 cups chicken broth

Steps:

  • In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.

BARLEY CASSEROLE WITH MUSHROOMS



Barley Casserole with Mushrooms image

Serve this barley casserole with beef, chicken, or fish instead of rice or potatoes. It's simple to put together and bakes in the oven along with the beef, chicken, or fish. Saves time and energy when you can bake two or more dishes at the same time.

Provided by PJ's kitchen

Categories     Side Dish     Casseroles

Time 1h20m

Yield 8

Number Of Ingredients 6

4 tablespoons butter, or more as needed
1 large onion, chopped
½ cup diced celery
3 cups barley
2 ½ cups chicken broth
1 (4 ounce) can chopped mushrooms

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
  • Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
  • Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
  • Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 53.8 g, Cholesterol 17.2 mg, Fat 7.6 g, Fiber 12.7 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 479.9 mg, Sugar 2.1 g

BARLEY MUSHROOM CASSEROLE



barley mushroom casserole image

Make and share this barley mushroom casserole recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 teaspoon sugar
3 onions, chopped
8 ounces shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
1 1/2 cups barley
1 tablespoon soy sauce
salt and pepper
1/2 teaspoon thyme
4 cups vegetable broth

Steps:

  • preheat oven to 350.
  • on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
  • cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
  • add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.

Nutrition Facts : Calories 245, Fat 5.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 214.5, Carbohydrate 43.7, Fiber 10.3, Sugar 5.2, Protein 8.8

MUSHROOM BARLEY



Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

BARLEY CASSEROLE



Barley Casserole image

"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter
1-1/2 cups uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4-1/2 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds

Steps:

  • In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

PEARL BARLEY CASSEROLE



Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  • Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

MUSHROOM-BARLEY CASSEROLE



Mushroom-Barley Casserole image

This is a recipe that I had and lost many years ago, I found it recently and wanted to post it for safe-keeping. If you love barley, you'll love this simple side dish!

Provided by Chef53Kathy

Categories     Grains

Time 2h10m

Yield 1 2 qt.casserols, 6-8 serving(s)

Number Of Ingredients 5

1 cup pearl barley
1/2 cup margarine
2 (8 ounce) cans mushrooms, undrained
1 onion, chopped
2 (14 1/2 ounce) cans chicken broth

Steps:

  • Combine all ingredients in a 2 quart buttered casserole dish and bake for 2-2 1/2 hours. The barley will not looked cooked until it's almost done.

BARLEY CASSEROLE



Barley Casserole image

Provided by James Beard

Categories     Mushroom     Onion     Side     Bake     High Fiber     Casserole/Gratin     Barley     Winter     House & Garden     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 6

1/2 pound mushrooms
4-5 tablespoons butter
1 large onion, chopped very fine
1 cup pearl barley
Salt, pepper
2-3 cups beef or chicken broth

Steps:

  • Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
  • Variations
  • Add finely slivered buttered almonds to the barley just before serving.
  • Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
  • Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
  • Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

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