Barley and Mushroom Casserole

Kitchen Tested
  • Yield 6 to 8 servings

Fiber-rich barley is a great alternative to rice.


1 tablespoon margarine
1/2 pound fresh mushrooms, sliced
1 (3 1/2-ounce) package shiitake mushrooms
1 cup medium barley pearl
1 envelope onion soup mix
4 cups water


  1. Preheat oven to 350F.
  2. In a small skillet, melt the margarine and saute both kinds of mushrooms until tender, about 5 minutes; set aside. In a 3-quart casserole dish, combine the barley, onion soup mix and water. Stir in the mushroom mixture. Cover and bake for 1 hour to 1 hour 15 minutes or until the barley is done and the liquid absorbed.



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