Roasted Herb Barley
Try this Roasted Herb Barley recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
grains
barley
chicken
chicken broth
butter
onion
pear
mushrooms
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 ts salt
- 1/2 butter
- 1/2 lb fresh mushrooms, sliced
- 1/2 ts marjoram
- 3 c chicken broth (i use
- 1/4 ts sage
- 1/4 ts summer savory
- 1 c pearl barley
- 1/2 ts rosemary
- 1 lg onion, minced
- 1 ts thyme
- Carbohydrate 89.3605475 g
- Cholesterol 121.475 mg
- Fat 47.27254 g
- Fiber 18.4836441774368 g
- Protein 11.9549875 g
- Saturated Fat 29.3496024375 g
- Serving Size 1 1 Serving (285g)
- Sodium 337.0071875 mg
- Sugar 70.8769033225632 g
- Trans Fat 3.4572645 g
- Calories 809 calories
Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F). Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
