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Healthy Side Dish Recipe ~ Barley Mushroom Bake


Healthy Side Dish Recipe - Barley Mushroom Bake

If you haven’t tried barley, you are really missing out.

Barley is one of those foods that is really good for you and tastes great. While most of the recipes you will find when you search for barley recipes are soup or stew, my Barley Mushroom Bake works as your starch side dish instead of potatoes, rice or pasta.

What is Barley?

Barley - Credit David Reimer (freeimages.com)Photo Credit – David Reimer

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. 

Barley’s claim to nutritional fame is based on its very good source of molybdenum, manganese, dietary fiber, and selenium, and a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.

The World’s Healthiest Foods

Barley is a whole grain and offers health benefits ranging from improved colon health, digestion, lowering cholesterol, heart disease & more.

But honestly, I eat barley because it tastes great. It is filling and affordable, and everyone should give it a try.

MORE SIDE DISH RECIPES: 

Tastes Great Recipe: Curry Rice with Peas - Future ExpatCheesy Eggplant Casserole by Future ExpatJewish Comfort Food - Noodle Kugel recipe

Barley Mushroom Bake:

Printable recipe below…

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Ingredients:

1 cup barley
2 tablespoons butter
1 large onion, chopped
1 teaspoon olive oil
1 cup mushrooms, sliced
3 cups beef broth or chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

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Directions:

Start by preheating the oven to 350 degrees.

Melt the butter in a medium to large frying pan, and then saute the barley over medium heat for about 2 minutes while stirring until the barley is lightly toasted.

Pour the toasted barley into a casserole dish that you have first given a light coating of cooking spray. I use a square 8×8 glass dish, but you could use any shape that is roughly the same size.

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Next sauté the onions in the same pan. I find that you don’t need to add any additional fat since there will be a thin coating of butter in the pan already, but if you aren’t watching calories, feel free to add some more butter or oil before you add the onions.

Pour the onions into the casserole dish, then add the olive oil to the same pan and sauté the mushrooms.

You could probably do the onions and mushrooms together if you have a large enough pan, but be sure not to crowd them too much as you want everything to get lightly browned rather than steamed.
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Add the seasonings into the broth, and then pour it into the casserole dish, stirring it make sure the barley, onions and mushrooms are mixed together.

Cover and bake for 1 hour and 15 minutes, stirring occasionally. Fluff with a fork and serve.

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Modified from recipe at Food.com

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MORE FALL FAVORITE RECIPES:

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Healthy Side Dish Recipe ~ Barley Mushroom Bake

From Future Expat | Side Dishes

This barley side dish is a great way to introduce barley to your family. This healthy recipe tastes great and is a snap to make.

For step by step directions in pictures, visit: http://futureexpat.com/2014/08/barley-mushroom-bake-recipe/

01:30
00:15
01:15

cal Calories 128kcal

Low fat Total Fat 4g

sat fat Saturated Fat 2g

chol Cholesterol 10mg

High sodium Sodium 519mg

carbs Total Carbohydrate 20g

Serving size 149g Calories from fat 38kcal Fiber 5g Protein 4g Sugar 2g
8 servings

Ingredients

  • 1 cup barley
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 teaspoon olive oil
  • 1 cup mushrooms, sliced
  • 3 cups beef broth or chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Directions

  1. Preheat oven to 350 degrees.
  2. Melt butter in medium or large skillet. Over medium heat, saute the barley, stirring, for about 2 minutes until lightly toasted.
  3. Coat an 8×8 square glass baking dish (or similar size casserole dish) with cooking spray. Pour the barley into the bottom.
  4. Saute the chopped onion in the same frying pan until lightly browned. Pour into casserole dish.
  5. Add olive oil to same skillet and then add mushrooms. Saute mushrooms until lightly browned and then add to casserole dish.
  6. Add all seasonings to broth and then pour over barley, mushrooms and onions. Stir gently to distribute the mushrooms and onions evenly.
  7. Cover and bake for 1 hour 15 minutes, stirring occasionally.
  8. Fluff with fork and serve.

 


12 Responses

  1. Robyn Wright says:

    Ohhhh I LOVE barley and mushrooms! I will definitely be making this recipe too!!!!

  2. Kathy says:

    Delicious! This recipe is very simple to put together, throw it in the oven and enjoy! I love the combination of barley, onions and mushrooms. Sauteeing those ingredients first brings extra flavor. Thank you! – Kathy (LifeIsGood)

  3. Annacia says:

    This made a delicious main last evening. I added some diced ham to it and served with lemony brussels sprouts and a small green salad. Thanks for this keeper. 😀

  4. Mikekey says:

    A great change from rice. I used chicken broth as I was serving it with chicken, but looking forward to trying it with beef broth. Lots of flavor and easy to make.

  5. Lisa says:

    Do you cover it?

    • Karen Goodman says:

      I think you can do it either way, but I usually cover it. I realized I didn’t have that in the printable card’s instructions so just fixed that.

  6. breezermom says:

    I’ve used barley in soup for years, but have never made it as a side dish. I really enjoyed this flavorful dish. I cut it down for 4 and it still turned out great. Thanks for sharing! Made for FYC tag game.

  7. Leeann Pezzino says:

    This is the best side do flavorful and good for you! Thanks for sharing I can’t stop making it.

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