MUSHROOM BARLEY BAKE

Mushroom Barley Bake image

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

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

3/4 pound sliced fresh mushrooms
2 medium onions, chopped
1/4 cup butter
1-1/2 cups medium pearl barley
1 jar (2 ounces) diced pimientos, drained
6 teaspoons chicken bouillon, divided
4 cups boiling water, divided

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.