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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (318g) Recipe makes 4 servings |
||
| Calories 292 | ||
| Calories from Fat 97 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 6.0g | 30% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 1028mg | 42% | |
| Potassium 582mg | 16% | |
| Total Carbohydrate 40.3g | 13% | |
| Dietary Fiber 9.2g | 36% | |
| Sugars 3.6g | ||
| Protein 10.6g | 21% | |
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Barley Casserole
By: Aroostook
Mar 28, 2002
A spicy sidedish or add chicken breast strips for a complete supper dish.
SERVES 4
Ingredients
- 1 cup barley
- 1 small onion, chopped
- 3 tablespoons butter
- 3 cups chicken broth
- 1 cup salsa
- salt & pepper
Directions
1
Heat oven to 350 F degrees.2
Melt butter and saute onion and barley.3
Pour mixture into a casserole dish.4
Add rest of ingredients.5
Cook 1 hour covered.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Chef #870928
On Jun 22, 2009
Loved this! I haven't cooked with barley before so I wasn't sure how it would turn out. I was pleasantly surprised with the nutty flavor. I also uncovered the pan for the last 10 minutes. This is similar to a rice recipe I have but the barley makes it a little unique. Thanks!
From: Connie Lea
On May 28, 2009
Very good. I did add a 16 oz package of stir fry veggies - trying to get our quota of vegetables. I will definitely be making this again. Thanks for sharing a great recipe.
From: Jenny Sanders
On Nov 22, 2003
Recipes like this are worth their weight in gold! Simple, inexpensive, healthy, and, oh yeah, just delicious! I made this in the rice cooker, by cooking the butter (a bit less than called for), onion, and barley together for about 15 minutes, lifting the lid to stir occasionally. Then I added the stock and salsa, covered it, and cooked it. I did not think it needed any extra salt as I used canned stock and commercially prepared salsa. I did need to lift the lid and stir partway through the cooking. I will be making this again and again!
From: Tebo
On Jul 1, 2002
I am not a vegetarian but this was the only course I had for dinner and it was great!! I love barley and this is just another great way to prepare it. So simple and so good.
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