MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish. --Elaine Kremenak Grants Pass, Oregon

Allrecipes Member

Recipe Summary test

10 mins
40 mins
50 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. Cover and bake at 350 degrees F for 40-50 minutes or until barley is tender.


Nutrition Facts

249 calories; protein 7.8g; carbohydrates 37.9g; fat 8g; cholesterol 0.1mg; sodium 731.8mg. Full Nutrition

Reviews (25)

Rating: 5 stars
All I can say is awesome. This recipe is quick to prepare, hearty and most of all, tastes great! I used shitake mushrooms and added 2 cloves of garlic and WOW, I should have made double the recipe. Tip, watch and stir mixture occasionaaly, mine took about 35-40 minutes, not 50. I will continue to make this. Thanks so much for the recipe. Read More
Rating: 5 stars
This dish is awesome. I used vegetable stock instead of water and omitted the powdered beef bouillon. I also left out the canned mushrooms as I don't really like them and didn't have any fresh on hand. Instead of using green onions I used a medium sweet vidalia onion. I had never thought about browning the barley before I cooked it, but wow what a great new taste. I should have realized that as most things taste better browned....onions, etc. I browned the onions with the barley. This is FABULOUS and I'm so excited to find a barley dish that isn't soup ! LOL Read More
Rating: 5 stars
I follow Weight Watchers core program and this is totally core. I'm trying out different foods and barley was on my list, so I made this recipe, with no changes. It was AWESOME, loved it ! Read More
Rating: 4 stars
Great way to cook barley! I substituted leek for the green onion and used fresh mushrooms because that's what I had on hand, sauteeing them along with the barley before adding the broth. Read More
Rating: 5 stars
This dish was great. I left out the mushrooms and added crushed garlic because of personal preferences, but it turned out perfectly. My whole family loved it. It took less time than to bake than noted. Just make sure you take it out when the water is absorbed or it will probably burn or turn to mush. This dish will become a staple in my diet. Read More
Rating: 5 stars
Absolutely wonderful! We like this even better with chopped sweet onions, fresh brown mushrooms and a little thyme. Read More
Rating: 4 stars
This is a very good recipe. I used beef broth which the barley absorbed giving the dish a rich, beefy flavor. I could have used it as the main dish. I also used fresh mushrooms because that is what I had on hand. The mushrooms were sautéed in butter prior to my adding to the barley. Delicious. Read More
Rating: 5 stars
very good. it took longer than 50 minutes for my barley to evaporate all of the water/broth though. good flavor and pretty with the bits of onion. i used fresh mushrooms which didn't alter the recipe. Read More
Rating: 4 stars
After reading the reviews I decided to make this with some alterations. I only had instant barley so mine only took about 20 mins to cook. I browned the barley along with 1/2 a white onion and 1/2 a celery rib, both finely chopped as will as 3 cloves of garlic. Instead of water I used chicken stock. I added about 1 cup of thinly sliced baby bellas and a dash of cumin. This was my 1st attempt at making barely and I really enjoyed it. Read More