Baked Barley with Mushrooms

Need a lacto ovo vegetarian side dish? Baked Barley with Mushrooms could be an outstanding recipe to try. One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 182 calories. For 64 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. 1623 people have made this recipe and would make it again. If you have butter, vegetable broth, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Budget Bytes. With a spoonacular score of 42%, this dish is solid. If you like this recipe, you might also like recipes such as barley with shiitake mushrooms, Soup of Two Mushrooms and Barley, and Toasted Barley with Mushrooms.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 70 minutes

 

Ingredients:

3 Tbs butter $0.45

8 oz. button mushrooms $1.99

2 cloves garlic $0.16

1 cup pearled barley $1.07

½ tsp dried thyme $0.05

2 cups vegetable broth $0.26*

Equipment:

dutch oven

stove

oven

Cooking instruction summary:

Preheat the oven to 350 degrees. Mince the garlic and add it to the bottom of a dutch oven along with the butter. Cook on the stove top over medium heat for 1-2 minutes, or until the garlic has softened.Meanwhile, rinse and slice the mushrooms. Add the sliced mushrooms to the dutch oven and continue to cook until the mushrooms have softened and turned a dark taupe color.Add the barley, vegetable broth, and thyme to the dutch oven. Stir to combine, place the lid on top, and transfer to the preheated 350 degree oven. Bake for one hour.After one hour, stir the barley to fluff it up. Roughly chop a handful of fresh parsley and stir it into the barley before serving.

 

Step by step:


1. Preheat the oven to 350 degrees. Mince the garlic and add it to the bottom of a dutch oven along with the butter. Cook on the stove top over medium heat for 1-2 minutes, or until the garlic has softened.Meanwhile, rinse and slice the mushrooms.

2. Add the sliced mushrooms to the dutch oven and continue to cook until the mushrooms have softened and turned a dark taupe color.

3. Add the barley, vegetable broth, and thyme to the dutch oven. Stir to combine, place the lid on top, and transfer to the preheated 350 degree oven.

4. Bake for one hour.After one hour, stir the barley to fluff it up. Roughly chop a handful of fresh parsley and stir it into the barley before serving.


Nutrition Information:

Quickview
182k Calories
4g Protein
6g Total Fat
28g Carbs
3% Health Score
Limit These
Calories
182k
9%

Fat
6g
10%

  Saturated Fat
3g
23%

Carbohydrates
28g
10%

  Sugar
1g
2%

Cholesterol
15mg
5%

Sodium
369mg
16%

Get Enough Of These
Protein
4g
9%

Manganese
0.48mg
24%

Selenium
16µg
23%

Fiber
5g
22%

Vitamin B3
2mg
15%

Copper
0.26mg
13%

Vitamin B2
0.19mg
11%

Phosphorus
109mg
11%

Magnesium
30mg
8%

Vitamin A
354IU
7%

Vitamin B6
0.14mg
7%

Vitamin B5
0.67mg
7%

Vitamin B1
0.1mg
6%

Potassium
219mg
6%

Zinc
0.93mg
6%

Iron
1mg
6%

Folate
14µg
4%

Vitamin C
1mg
1%

Calcium
14mg
1%

Vitamin D
0.18µg
1%

Vitamin K
1µg
1%

Vitamin E
0.18mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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