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–+ servings
Mushroom Barley Casserole

Mushroom Barley Casserole

Mushroom Barley Casserole is a hearty meal that's easy to prepare & just put in the oven. The mushrooms give it a rich flavor and texture.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 288 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Skillet
  • Oven-safe dish Not necessary if your skillet can go in the over

Ingredients
  

  • 1 c. barley
  • 3 c. vegetable stock
  • 1 lb. mushrooms Have fun trying different kinds
  • salt or pepper to taste
  • 1 large zucchini 2-3 small zucchini are needed if there are no large zucchinis
  • juice of lemon to taste
  • 1 tbsp olive oil You can use cooking spray

Instructions
 

  • Organize all ingredients.
    Ingredients for Mushroom Barley Casserole
  • Wash and slice mushrooms and cut the zucchini into half- or quarter-moons.
    Sliced mushrooms and zucchini
  • Preheat the oven to 350°.
  • Heat a skillet over medium-high heat. Add barley and toast for 2 minutes, then remove.
  • Add cooking oil to the pan. When hot, cook the mushrooms and zucchini for 3-5 minutes with salt and pepper, until they are soft and have given up most of their water.
    Mushrooms and zucchini simmering in the pan
  • If your skillet can be placed in the oven, add the stock and marjoram. If not, transfer the barley and vegetables into an oven-safe dish and add the stock and marjoram and give a good stir. The barley will sink to the bottom of the pan, which is fine.
  • Bake for about 1 hour, until the barley is tender. Let cool for about 5-10 minutes, then serve.
    Mushroom Barley Casserole

Nutrition

Calories: 288kcalCarbohydrates: 52gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 729mgPotassium: 839mgFiber: 12gSugar: 6gVitamin A: 552IUVitamin C: 17mgCalcium: 36mgIron: 3mg
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