Mushroom And Barley Ragout Recipes
MUSHROOM AND BARLEY RAGOUT
This healthy and simple side dish can be prepared ahead of time. It's a perfect standby to re-heat throughout the week and pair with your choice of meat or other protein.
Provided by Molly O'Neill
Categories easy, side dish
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes. Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes. Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender. Remove from heat. Stir in the parsley.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 5 grams
MUSHROOM BARLEY
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
FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE
I was well into my twenties before I 'discovered' barley, and have loved it ever since. It is inexpensive, versatile, hearty and very good, with a slightly nutty flavor. This casserole can serve as either a side OR main dish; it is filling and satisfying. Although you probably won't miss the meat, you can add cooked chicken,...
Provided by Martha Price
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
- 3. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
- 4. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot.
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5/5 (7)Total Time 40 minsCategory Side DishCalories 334 per serving
- Start by cooking the barley. I find it easiest to cook it in the rice cooker: combine 1 cup of barley with 2 cups of water and 1/4 tsp of salt. Press the start button, and let it do its thing. It usually takes about 30 minutes. If you don't have a rice cooker, there should be instructions on the package for how to cook it on the stove.***
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