Baked Barley w Mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.6 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.9 g

View full nutritional breakdown of Baked Barley w Mushrooms calories by ingredient
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from W8 Watchers Versatile Vegetarian from W8 Watchers Versatile Vegetarian
Number of Servings: 6


    8 sun-dried tomato halves (dry, not oil packed)
    2 teaspoons of olive oil (plus 1 for the pan)
    2 carrots, finely diced
    3 shallots, minced (or 1 small onion)
    2-3 portobello mushrooms, diced
    1/2 tsp dry, or 4 sprigs of fresh thyme
    1 3/4 c vegetable broth (low sodium, mushroom broth works well too)
    1 c raw pearled barley
    1/4 tsp fresh ground black pepper
    (opt. 1/2 tsp salt)


1. Preheat oven to 350 F. In a small bowl soak the tomatoes in warm water until pliable, about 10 min. In a medium non stick pan heat the oil. Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 min. Stir in the mushrooms and thyme, stirring as needed, until wilted, 7-8 min.

2. Grease a 8" square baking pan with a drizzle of olive oil. Transfer the mixture to the dish. Stir in the broth, barley, tomatoes (drained), salt and pepper. Bake, COVERED with foil or casserole lid, until liquid is absorbed, about 45 min to an hour.

Number of Servings: 6

Recipe submitted by SparkPeople user VIOLARULZ.

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