MUSHROOM BARLEY BAKE
The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour., Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 556mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
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