Mushroom Barley Bake

23.09.2008 | Author: Cook | Posted in Barley
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Mushroom Barley Bake


Servings: 12
Ingredients: 

  • 4 c  Water
    • 

  • 13 3/4 oz Chicken broth
    • 

  • 2/3 c  Medium Pearled Barley*
    • 

  • -- (Quaker Scotch Brand)
    • 

  • 1 ts Salt (optional)
    • 

  • 2 1/2 c  Sliced mushrooms
    • 

  • 1 c  Chopped onion
    • 

  • 1/2 ts Thyme
    • 

  • 1/3 c  Margarine or butter
    • 

  • 3    Eggs; beaten
    •

Bring water and broth to a boil. Add barley and salt; reduce heat.
Cover; simmer 50 to 60 minutes or until tender, stirring occasionally.
Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine
3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixing
well. Pour into 11×7-inch glass baking dish. Cover with aluminum foil.
Bake 15 minutes. Uncover; continue baking 15 minutes or until light
golden brown.

*NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 2 cups and simmer time to 10 to 12 minutes. Proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 99
* carbohydrates 6 g
* protein 3 g
* fat 7 g
* calcium 17 mg
* sodium 180 mg
* cholesterol 70 mg
* dietary fiber 1 g

Source: ‘Hurry, Let’s Eat!’
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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