Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
  3. Transfer to an ungreased 1 1/2-quart casserole.
  4. Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
  5. Mix into casserole all other ingredients.
  6. Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
  7. Fluff with a fork before serving.
Most Helpful

4 5

Nice way to prepare barley. I used beef stock and did not add additional salt until it was finished baking. I am glad I waited because 2 teaspoons would have been too much. Ended up adding about 1/2 teaspoon salt to the finished product. Made a very filling, satisfying lunch and I am sure to add this to my side dish rotation. Thanks for the recipe.

4 5

I love mushrooms so I simply had to try this dish. I used chicken stock and since it was made from a stock cube I only use one teaspoon of salt. I also added a can of chickpeas and made this the main dish in a vegetarian meal. I also used a low fat butter flavored cooking spray instead of the butter and it turned out fine. I really enjoyed it as a meal but I do agree that you have to watch it in the oven so that it doesn't go too dry. I had to add a bit more stock about 20 minutes until the end. The pepper used in this gives it a slight spicy taste that was nice.

5 5

Well Leslie in Texas,you were right easy and delicious.It was so hot inside I tried it on the stove top. Worked great,only you have to watch it and keep adding broth so it wouldnt get too dry.Delicious. Thanks.