Baked Barley Casserole (clean eating)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 6.2 g
  • Cholesterol: 3.8 mg
  • Sodium: 528.4 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 9.5 g

View full nutritional breakdown of Baked Barley Casserole (clean eating) calories by ingredient


This recipe came from Clean Cooking Magazine This recipe came from Clean Cooking Magazine
Number of Servings: 6


    1 tbso plus 1 tsp olive oil
    8 oz mixed wild mushrooms
    1/4 tsp sea salt
    1 cup butternut squash cubed
    1/3 cup leeks
    1 stalk celery finely diced
    1 cup uncooked pearl barley
    1 clove garlic minced
    31/2 Cups low sodium chicken stock ( vegetable stock for vegetarian)
    2 tbsp parsley
    1 tbsp thyme leaves
    1/3 cup raw pumkin seeds
    11/2 oz yogurt cheese


Heat 1 tbsp olive oil in lg skillet, add mushrooms and salt and cook, stiring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery, and remaining 1 tsp olive oil, cook until everything is tenderabout 4 minutes. Add barley and garlic and stir until well coated and slightly toasted add stock and parsley and thyme and stir.
Transfer to an 11-cup casserole dish cover with foil and bake until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil sprinkle with pumplin seeds and cheese and return to oven to toast seeds about 10 minutes

Number of Servings: 6

Recipe submitted by SparkPeople user JUSTDOINITNOW.