Recipe Mushroom Barley Casserole Recipe
Recipe - Mushroom Barley Casserole Recipe
INGREDIENTS:
●1 cup medium pearl barley
●1 small onion, chopped
●1/4 cup butter
●1-1/2 cups sliced fresh mushrooms
●1 cup slivered almonds, toasted
●1 envelope onion soup mix
●2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
●3 to 3-1/2 cups chicken broth
Chicken Mushroom Barley Casserole
RECIPE:
Made in one-dish from start to finish. Hearty and delicious.
One Pot Chicken & Barley Bake
???????? The perfect meal for busy weeknights ????????
Ingredients:
- Olive oil
- 6 chicken thighs
- 1 cup mushrooms
- 1 cup onion
- Crushed garlic
- 2 1/2 cups chicken stock
- 1 1/2 cups boiling water
- 1 cup white wine
- 1 cup IMBO Pearl Barley
- 1 cup white wine
- 1 cup IMBO Pearl Barley
- Salt
- 2 tbsp fresh thyme
- 1 1/2 cups cooked carne peas
Method:
1. Fry chicken thighs in olive oil on both sides until a deep golden brown
2. Remove the chicken from the pan and add mushrooms, onion and crushed garlic. Brown for 5 minutes.
3. Add chicken stock, boiling water, white wine and pearl barley to the pot. Season with salt.
4. Add fresh thyme and bring to the boil before adding the chicken thighs back into the pot.
5. Simmer for 45 minutes.
6. Remove the chicken thighs from the pot.
7. Stir through cooked garden peas, serve and ENJOY!
Slimming World slow cooker winter barley and vegetable casserole recipe - FREE
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2 large onions, peeled and cut into thick wedges
2 sweet potatoes, peeled and cut into large bite-sized pieces
2 carrots, peeled and cut into large bite-sized pieces
2 medium turnips, peeled and quartered
200g swede, peeled and cut into large bite-sized pieces
1 litre vegetable stock (suitable for vegans)
2 garlic cloves, peeled and finely chopped
2 leeks, thickly sliced
150g dried pearl barley
2 tsp dried sage
Chopped fresh flat-leaf parsley, to serve
Put the onions, sweet potatoes, carrots, turnips and swede into a large flameproof casserole dish and pour over the stock. Add the garlic, leeks, barley and sage and season well. Cover with a lid, transfer to the slow cooker and cook on high for 4-6 hours. if you're using the oven, cook for about 1½ hours on 180°C/Gas 4 or until the vegetables are soft and the barley is tender.
Remove from the oven and sprinkle over the parsley just before serving.
Kumara / Sweet Potato & Barley Casserole / Stew
This vegetarian casserole / stew is really yummy and with seasonal vegetables is really cheap to make! Great for using up leftover veges too - full recipe written below.
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Kumara / Sweet Potato & Barley Casserole Recipe :
Chop a large (or a few smaller) Kumaras / Sweet Potatoes and put in a roasting dish, coat with Oil, Salt and Paprika and put in a fan-forced preheated oven to bake at 180oC for about 20 minutes or until softened.
In the meantime:
In a pan on the stovetop, coarsely chop 1 large onion and 1 large carrot and 3 teaspoons of crushed garlic. Cook in a bit of oil for 10 minutes or until they're starting to soften.
Add whatever other veges you fancy or have left over, and stir in a teaspoon of cumin.
Add 150g of dried Barley along with 700ml of boiling water and 1 OXO Vegetable Stock Cube.
Either leave on the stovetop to cook for 30-40 minutes, or transfer to the oven (keep the temperature at 180oC).
At this stage, the kumara should be cooked nicely and can be set to one side.
When the mixture has 10 minutes to go check and see if you need to add any cornflour to thicken the liquid (if so, just add a teaspoon mixed with a small amount of water).
Add the kumara to the mix and stir to combine, then leave for further 10 minutes before dishing up.
Highly recommend a dollop of Greek Yoghurt on top!
0:00 Introduction
0:41 Recipe
6:26 Plating
6:54 Tasting
4 Superfood BARLEY Recipes | Breakfast, Lunch, Dinner | Joanna Soh
SUBSCRIBE: | Follow my IG: BARLEY is one of the world's oldest superfoods, which is loaded with all the essential nutrients and we all should be adding into our diet!
Use barley just like rice, oats or other grains. Make stir-fry barley rice, risotto, barley soup or stew or toss into salads!
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READ below for the recipes and steps.
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BARLEY PORRIDGE (serves 1)
1) ¼ cup Pearl Barley – 176Cals
2) ¾ cup Water
3) 1/2 cup any Milk – 60Cals
4) 1 tsp. Chia Seeds – 22Cals
5) 1 tbsp. Apricot Seeds - 76Cals
6) 1 Banana, sliced – 105Cals
7) 1 tsp. Honey - 21Cals
Per Serving: 460Cals
Steps:
1) In a small pot, combine pearl barley with water and bring to a boil.
2) Lower the heat and simmer until water has been absorbed and barley is completely soft, for about 20 - 30 minutes.
3) Then stir in the milk, and allow is to simmer very quickly until you get your desired consistency. Remove from heat.
4) Top it up with banana, apricot seeds and chia seeds. You can choose to drizzle it with a little bit of honey.
BARLEY BEET SALAD (serves 2)
1) 1 ½ cup Cooked Barley – 289Cals
2) 2 cups Baby Spinach – 20Cals
3) ½ cup Purple Cabbage – 11Cals
4) 2 Beetroot, cooked and sliced – 70Cals
5) ¼ cup Fresh Mint leaves – 4Cals
6) 2 tbsps. Feta Cheese, crumbled – 47Cals
7) 1 tbsp. Dried Cranberries – 22Cals
8) 1 tbsp. Apricot Seeds – 76Cals
Dressing, combine:
1) ½ tbsp. Olive Oil – 60Cals
2) 2 tbsps. Lemon Juice – 8Cals
3) 1 tsp. Honey – 21Cals
Per Serving: 314Cals
Steps:
All you have to do is to assemble all the ingredients together. Drizzle with the lemon honey dressing and serve.
STIR-FRIED BARLEY RICE (serves 2)
1) 1½ cups cooked barley – 289Cals
2) 1 medium Carrot, diced – 25Cals
3) ½ cup Mushroom, sliced – 8Cals
4) ½ Red Bell Pepper, diced – 9Cals
5) 1 ½ cups Cabbage, shredded – 33Cals
6) 1 Zucchini, diced – 33Cals
7) ½ head broccoli, cut into florets – 85Cals
8) 2 cloves Garlic, crushed – 8Cals
9) 1 tbsp. Olive Oil -120Cals
10) 2 tbsps. Soy Sauce – 18Cals
11) Salt and Pepper to taste
Per serving – 314Cals
Steps:
1) Heat oil over medium-high heat.
2) Add in all the vegetables - garlic, mushrooms, carrots, zucchinis, red bell pepper, broccoli and cabbage. Stir fry for about 3-4 minutes until vegetables are tender but still crunchy.
3) Then stir in the barley, soy sauce and salt and pepper and toss thoroughly until all ingredients are well combined.
4) Garnish with spring onions and serve.
BARLEY & BEEF STEW (serves 2)
1) ½ cup Pearl Barley – 350Cals
2) 300g Beef Ribs – 360Cals
3) 1 Carrot, chopped – 20Cals
4) 1 cup Celery, chopped – 14Cals
5) 1 cup Mushroom, sliced – 16Cals
6) 1 small Onion, chopped – 25Cals
7) ½ tbsp. Unsalted Butter – 51Cals
9) 2 cups water
10) ½ tsp. Dried Basil Leave
11) Salt and pepper to taste
Per Serving – 418Cals
Steps:
1) In a pot, melt butter over medium-high heat.
2) Add in the beef pieces to sear. Season with salt and pepper. Set aside.
3) In the same pot, sauté the onions until fragrant and slightly brown, just for about 5-6 minutes.
4) Stir in the mushrooms and cook very quickly until slightly tender, for about 2-3 minutes.
5) Then stir the beef back into the pot. Add 2 cups of water, sprinkle with basil leaves and allow beef to gently simmer under low heat until very tender, for about 1 hour. Don’t forget to stir occasionally.
6) Once the beef is tender, add in the remaining ingredients - barley, celery and carrots. Continue cooking all the ingredients until they are tender for another 40 - 50 minutes. Serve warm.
7) If you like your beef falling off the bone, then cook for another additional hour.