Barley and Mushroom Bake Recipe
Ingredients
| Vegetable cooking spray | ||
| 2 teaspoons reduced-calorie margarine | ||
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 cup pearl barley, uncooked | ||
| Hot water | 2 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons beef-flavored bouillon granules | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium heat until margarine melts.
Add mushrooms and onion; saute until tender.
Add barley, and saute 4 to 5 minutes or until barley is lightly browned.
Remove from heat.
Transfer barley mixture to a 1 1/2-quart baking dish coated with cooking spray.
Stir in water, bouillon granules, salt, and pepper.
Cover and bake at 350° for 1 hour and 15 minutes or until barley is tender and liquid is absorbed, stirring every 15 minutes.
Remove from oven, and gently stir in chopped parsley.
Garnish with fresh parsley sprigs, if desired.
Place over medium heat until margarine melts.
Add mushrooms and onion; saute until tender.
Add barley, and saute 4 to 5 minutes or until barley is lightly browned.
Remove from heat.
Transfer barley mixture to a 1 1/2-quart baking dish coated with cooking spray.
Stir in water, bouillon granules, salt, and pepper.
Cover and bake at 350° for 1 hour and 15 minutes or until barley is tender and liquid is absorbed, stirring every 15 minutes.
Remove from oven, and gently stir in chopped parsley.
Garnish with fresh parsley sprigs, if desired.
Chef
