- 2 tbsp (30 mL) canola oil
- 1 medium onion, chopped
- ¾ lb (375 g) fresh mushrooms, sliced
- 1 ½ cups (375 mL) pot or pearl barley
- 3 cups (750 mL) beef broth or bouillon, divided
- Salt and pepper to taste
In a large skillet, heat oil and sauté onions until transparent, about 5 minutes. Add mushrooms and continue cooking for about 5 minutes. Add barley and sauté until lightly browned, about 5 minutes. Remove barley mixture to a 1 ½ quart (1.5 L) casserole dish. Add 2 cups (500 mL) of broth and seasonings. Cover.
Place casserole in a 350°F (180°C) oven for 1 hour; add remaining broth, as necessary, and cook for an additional 30 minutes.
Makes 6 to 8 servings.
Nutritional Information (per serving, 1/6 of recipe): Calories: 243; Protein: 8 g; Carbohydrate: 42 g; Fibre: 9 g; Sugars: 2 g; Fat: 6 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 502 mg; Potassium: 347 mg
a question – in the recipe for barley mushroom casserole, is the barley ingredient pre-cooked?