Baked Barley With Mushrooms Recipe

Name: Baked Barley With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sun-dried tomatoes (not oil-packed); 2 teaspoons olive oil; 2 carrots, finely diced; 2 shallots, minced; 2 portabella mushrooms, diced; ½ teaspoon thyme; 1 ¾ cups vegetable broth; 1 cup pearl barley; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ¾ cup part-skim mozzarella cheese, grated

Servings: persons

8 sun-dried tomatoes (not oil-packed)
2 teaspoons olive oil
2 carrots, finely diced
2 shallots, minced
2 portabella mushrooms, diced
½ teaspoon thyme
1 ¾ cups vegetable broth
1 cup pearl barley
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¾ cup part-skim mozzarella cheese, grated

1
Preheat the oven to 350F
2
In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
3
In a medium nonstick skillet, heat the oil.
4
Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
5
Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
6
Transfer the mixture to an 8-inch square baking dish.
7
Stir in the broth, barley, tomatoes, salt and pepper.
8
Bake, covered with foil, until the liquid is absorbed, about 1 hour.
9
Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
10
SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
11
PER SERVING: 302 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 515 mg Sodium, 50 g Total Carbohydrate, 9 g Dietary Fiber, 13 g Protein, 168 mg Calcium; 5 points.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 sun-dried tomatoes (not oil-packed), 2 teaspoons olive oil, 2 carrots, finely diced, 2 shallots, minced, and more.

Yes, Baked Barley With Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Barley With Mushrooms

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