Barley and Mushroom Casserole

Kim Biegacki


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.

★★★★★ 4 votes
4 - 6 servings
10 Min
45 Min


1/2 c
medium pearl barley
1 Tbsp
vegetable oil
1 - 2 Tbsp
1 1/2 c
1 tsp
beef bouillon granules
1/4 - 1/2 tsp
1/2 tsp
thyme, dried
1/4 - 1/2 tsp
garlic powder or granulated garlic
4 - 6 oz
fresh sliced mushrooms
1/2 c
sliced green onions (if you like them crunchy add them right before serving instead)


1In a deep skillet, saute barley in oil until golden brown.
2Slice up your mushrooms and green onions.
3Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
4Transfer 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.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: For Kids, Healthy