Food and Nutrition


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Barley Casserole

This healthy recipe comes from NDSU Extension Service.


•    4 tablespoons butter

•    2 medium onions, chopped

•    8 ounces sliced fresh mushrooms

•    1½ cups pearled barley

•    3 cups chicken or beef broth, divided

•    ¼ teaspoon salt

•    ¼ teaspoon freshly ground black pepper

•    1/3 cup chopped parsley (optional)


Melt butter over medium heat on the stove top in an oven-proof pan such as a Dutch oven. Sauté onions two minutes, add mushrooms and cook five to seven minutes more. Add barley. Cook until lightly browned, and add 2 cups of broth, salt and pepper. Bring to a boil. Cover and bake 45 minutes in oven at 350 F. Remove pan and add remaining 1 cup of broth. Return covered pan to the oven and bake 30 minutes more. Serve immediately. Garnish with chopped parsley, if desired.

Makes 8 servings.

Per Serving: about 220 calories and 7 grams (g) of fat.

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