Mushroom barley bake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 13¾ | ounce | Chicken broth |
| ⅔ | cup | Medium Pearled Barley* (Quaker Scotch Brand) |
| 1 | teaspoon | Salt (optional) |
| 2½ | cup | Sliced mushrooms |
| 1 | cup | Chopped onion |
| ½ | teaspoon | Thyme |
| ⅓ | cup | Margarine or butter |
| 3 | Eggs; beaten | |
Directions
Bring water and broth to a boil. Add barley and salt; reduce heat.
Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine 3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixing well. Pour into 11x7-inch glass baking dish.
Cover with aluminum foil. Bake 15 minutes. Uncover; continue baking 15 minutes or until light golden brown.
*NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 2 cups and simmer time to 10 to 12 minutes.
Proceed as recipe directs.
NUTRITIONAL ANALYSIS per serving: * calories 99 * carbohydrates 6 g * protein 3 g * fat 7 g * calcium 17 mg * sodium 180 mg * cholesterol 70 mg * dietary fiber 1 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias