Barley-and-Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor. Ingredients:
1 tablespoon stick margarine |
1 (8-ounce) package presliced mushrooms |
1 (3 1/2-ounce) package shiitake mushrooms, stems removed and caps sliced |
1 cup uncooked pearl barley |
1 (1-ounce) envelope onion soup mix (such as lipton recipe secrets) |
4 cups water |
chopped chives (optional) |
Directions:
1. Preheat oven to 350°.
2. Heat margarine in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Set aside.
3. Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.
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