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Title: Mushroom Barley Bake
Categories: Side Grain
Yield: 12 Servings
| 4 | c | Water |
| 13 3/4 | oz | Chicken broth |
| 2/3 | c | Medium Pearled Barley* - (Quaker Scotch Brand) |
| 1 | ts | Salt (optional) |
| 2 1/2 | c | Sliced mushrooms |
| 1 | c | Chopped onion |
| 1/2 | ts | Thyme |
| 1/3 | c | Margarine or butter |
| 3 | Eggs; beaten |
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
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