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Barley and Mushroom Bake With Almonds

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Barley and Mushroom Bake With Almonds Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
447
Calories from Fat
135
% Daily Value
Total Fat
15g
23%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
474mg
20%
Total Carbohydrates
69g
23%
Dietary Fiber
15g
60%
Sugars
6g
Protein
12g
Calcium
48mg
5%

Number of servings: 4

Calories per serving: 447

Preparation time: 20 min

Total time: 75 min

Ingredients

Nonstick cooking spray

2 tbsp olive oil

1 cup chopped onion

4 garlic cloves, minced

12 cup sliced celery

12 cup chopped red bell pepper

3 cups sliced mushrooms

1 cup chopped carrots

1 tsp onion powder

12 tsp garlic powder

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

1 tbsp dried parsley

34 tsp salt

14 cup flour

4 14 cups water, divided

1 14 cups barley

12 cup slivered, blanched almonds

14 cup chopped fresh parsley

Directions

Preheat oven to 375°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onion, garlic, and celery. Cook 1 to 2 minutes.

2. Add bell pepper and mushrooms. Cook 2 to 3 minutes.

3. Add carrots, onion powder, garlic powder, salt-free seasoning, dried parsley, and salt.

4. In a small bowl, mix flour with 1 cup water and add to the skillet. Add remaining 314 cups of water, barley, and almonds. Remove from heat.

5. Spray a 9 x 13 baking dish with nonstick cooking spray and pour mixture into dish. Bake uncovered for 1 hour and 10 minutes or until barley is cooked.

6. Top with fresh parsley.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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