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Barley Bake With Mushroom And Squash Recipe

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Barley Bake With Mushroom And Squash Recipe

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • light whipping cream | 0.66 cup, whipped
  • Barley, pearled, raw | 6.00 oz
  • Butter without salt | 1.00 oz
  • Onions raw | 1.00 medium 2-1/2" dia
  • Butternut squash, raw | 2.00 cup, cubes
  • Mushrooms,Portable Cap | 8.00 oz
  • Fresh rosemary | 2.00 tbsp
  • Cayenne pepper | 0.50 tsp
  • Crushed tomatoes | 7.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 331.54 mg

Fat per serving: 12.88 g

Saturated fat per serving: 7.60 g

Protein per serving: 7.68 g

Sodium per serving: 123.50 mg

Cholesterol per serving: 37.03 g


  1. First of all make vegetable stock
  2. Slice the onion; set it aside. Preheat the oven at a temperature of 400*F.
  3. Rinse the barley in a cold running water, drain and dry well. In a saucepan, place it and ladle over the vegetable stock and boil again. Cover and let simmer for about 40 minutes until the stock is absorbed and the barley is tender.
  4. In a frying pan, melt the butter then put the onion and then fry for about 5 minutes, stirring occasionally until soft but not browned. Put rosemary, mushrooms and squash to the pan and fry again for about 5 minutes. Stir in the pearl barley and add the remaining ingredients, leaving the parsley, until well combined.
  5. Take a greased baking dish and transfer the barley and then put it into the oven for about 20 minutes until it changes the color to the golden.
  6. Before serving, garnish with parsley.

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