Being a vegetarian and a lover of mushrooms, this recipe comes from a cookbook that I no longer owned. After moving, the recipe got misplaced. I searched for months. I had filed it incorrectly. That won't happen again. This is just that good. Farro may also be used. It is a great addition to any meal and of course, your substitutions are usable.
Preheat oven to 375°
Melt the butter in a 3 quart stovetop covered casserole. Add the garlic and onion and sauté over moderately low heat until onion is translucent, about five minutes.
Add the mushrooms and sauté over moderate heat until mushrooms or golden, about five minutes.
And the barley, basil and thyme to the mushroom mixture and toss lightly. Then pour in the stock and season to taste with salt and pepper.
Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Reduce time if using a convection oven.
Before serving, add the chopped parsley and toss gently serve piping hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 111 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 92.6mg||3 %|
|Potassium 449.7mg||12 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 31g|
|Protein 7.7g||11 %|
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Calories per serving: 286
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