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    You are in: Home / Recipes / Barley Mushroom Parmesan Bake Recipe
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    Barley Mushroom Parmesan Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Kittencalskitchen's Note:

    Make certain to use only pearl barley for this. This can also be made on top of the stove. The mixture will thicken even more upon standing or refrigeration. My family loves this dish, it's a nice change from rice, hope you enjoy also! Add in the saffron, it really makes a difference in taste!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a Dutch oven melt the butter over medium heat.
    2. 2
      Add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
    3. 3
      Add in the rinsed barley (I just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
    4. 4
      Carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
    5. 5
      Bring to a simmer, and boil lightly for 10 minutes on top of stove.
    6. 6
      Set oven to 350 degrees.
    7. 7
      After 10 minutes of simmering on top of the stove, cover and place in the oven.
    8. 8
      Cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
    9. 9
      Add in Parmesan cheese and mix until the cheese has melted.
    10. 10
      Delicious!

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    Ratings & Reviews:

    • on December 19, 2006

      45

      I cut the servings down to 4 and made this in the rice cooker. I forgot to cut the butter in half so my concoction was too buttery. But the flavor is good in this and if I had used mushrooms as instructed and used the right amount of butter, I think it would've been 4 stars. So that's what I'll give it instead of 3. It turned out like a risotto in the rice cooker and was really easy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Barley Mushroom Parmesan Bake

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 498.7
     
    Calories from Fat 137
    27%
    Total Fat 15.2 g
    23%
    Saturated Fat 7.7 g
    38%
    Cholesterol 107.4 mg
    35%
    Sodium 232.3 mg
    9%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 10.0 g
    40%
    Sugars 4.8 g
    19%
    Protein 42.2 g
    84%

    The following items or measurements are not included:

    seasoning salt

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