barley and mushroom casserole

Name: Barley and Mushroom Casserole
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) medium pearl barley; 1 tablespoon(s) vegetable oil; 1 - 2 tablespoon(s) butter; 1 1/2 cup(s) water; 1 teaspoon(s) beef bouillon granules; 1/4 - 1/2 teaspoon(s) salt; 1/2 teaspoon(s) thyme, dried; 1/4 - 1/2 teaspoon(s) garlic powder or granulated garlic; 4 - 6 ounce(s) fresh sliced mushrooms; 1/2 cup(s) sliced green onions (if you like them crunchy add them right before serving instead)

(4 RATINGS)

108 Pinches 6 Photos

Kim Campbell

Youngstown, OH

Updated on Jul 19, 2012

This is my number #1 favorite barley dish. I can make a meal out of this and have it for our "Meatless Monday's" because it is so filling. Barley is nutty in flavor and has a chewy texture, then add the yummy mushrooms into the mix and it is a palate pleaser for sure. I always like to change things up a little and add this to just a regular weekly meal or even for the holiday menu. It is a wonderful side dish to introduce the family to barley. This recipe originally came from my cookbook called Dinner on a Dime. I have added to it, this and that.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 4 - 6 servings

Ingredients

1/2 cup medium pearl barley
1 tablespoon vegetable oil
1 - 2 tablespoons butter
1 1/2 cups water
1 teaspoon beef bouillon granules
1/4 - 1/2 teaspoon salt
1/2 teaspoon thyme, dried
1/4 - 1/2 teaspoon garlic powder or granulated garlic
4 - 6 ounces fresh sliced mushrooms
1/2 cup sliced green onions (if you like them crunchy add them right before serving instead)

How To Make barley and mushroom casserole

Step 1

In a deep skillet, saute barley in oil until golden brown.

Step 2

Slice up your mushrooms and green onions.
Step 3

Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
Step 4

Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.
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