Barley Mushroom Parmesan Bake Recipe

Name: Barley Mushroom Parmesan Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 2 large onions, coarsley chopped; ½ teaspoon dried thyme; 1 teaspoon dried chili pepper flakes (or to taste); 1 large bell pepper, seeded and chopped (use red or green); 1 pinch saffron (good to add in!) (optional); 2 -3 tablespoons minced fresh garlic (or to taste); 2 (10 ounce) cans sliced mushrooms, drained; 1 ½ cups pearl barley, rinsed under cold water; 3 ¾ cups good quality beef or 3 ¾ cups chicken broth; 2 teaspoons seasoning salt (or to taste or use white salt); fresh ground black pepper (I use lots!); ⅓ cup grated parmesan cheese (or more if desired)

Servings: persons

¼ cup butter
2 large onions, coarsley chopped
½ teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 large bell pepper, seeded and chopped (use red or green)
1 pinch saffron (good to add in!) (optional)
2 -3 tablespoons minced fresh garlic (or to taste)
2 (10 ounce) cans sliced mushrooms, drained
1 ½ cups pearl barley, rinsed under cold water
3 ¾ cups good quality beef or 3 ¾ cups chicken broth
2 teaspoons seasoning salt (or to taste or use white salt)
fresh ground black pepper (I use lots!)
⅓ cup grated parmesan cheese (or more if desired)

1
In a Dutch oven melt the butter over medium heat.
2
Add in the onion, thyme, chili flakes, bell pepper and saffron (if using) cook for about 8-10 minutes or until the onions are lightly browned (add in the garlic and sliced mushrooms the last 3 minutes of cooking).
3
Add in the rinsed barley (I just wash the barley under cold water in a metal strainer) and saute for about 5 minutes, mixing with a wooden spoon.
4
Carefully add in the broth and season with seasoned salt and black pepper; mix to combine.
5
Bring to a simmer, and boil lightly for 10 minutes on top of stove.
6
Set oven to 350 degrees.
7
After 10 minutes of simmering on top of the stove, cover and place in the oven.
8
Cook for about 45 minutes, or until the barley is at desired tenderness, if you prefer a softer barley, then cook for a longer time.
9
Add in Parmesan cheese and mix until the cheese has melted.
10
Delicious!

623

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 13 ingredients. The key ingredients include: ¼ cup butter, 2 large onions, coarsley chopped, ½ teaspoon dried thyme, 1 teaspoon dried chili pepper flakes (or to taste), and more.

Yes, Barley Mushroom Parmesan Bake 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.

Barley Mushroom Parmesan Bake

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