Baked Barley With Mushrooms

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

From Weight Watchers Versatile Vegetarian.


  1. Preheat the oven to 350°F
  2. In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
  3. In a medium nonstick skillet, heat the oil.
  4. Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
  5. Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
  6. Transfer the mixture to an 8-inch square baking dish.
  7. Stir in the broth, barley, tomatoes, salt and pepper.
  8. Bake, covered with foil, until the liquid is absorbed, about 1 hour.
  9. Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
  10. SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
  11. PER SERVING: 302 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 515 mg Sodium, 50 g Total Carbohydrate, 9 g Dietary Fiber, 13 g Protein, 168 mg Calcium; 5 points.
Most Helpful

Really good and filling! I was out of mozzarella so I I used shredded swiss and would use it again. I ended up baking mine for an hour and twenty mins. before topping with cheese. What an economical way to eat healthy, thanks for posting the recipe.

Lucky in Bayview March 26, 2014

I'm so happy that I found this recipe. I love barley but for some reason way under use it eben yhough I always keep it on hand. I did need to add a little more broth but that isn't uncommon, I ofyen need to add extra liquid to grain's and flours where I live. The recipe was cut in half and I used several cremini's for the portabella as I had them (same mushroom just different sizes). It came out delicious and I used it as my main last evening along with green leaf, tomato and Havarti salad. Thanks so much Vic. :D

Annacia March 14, 2014