Creamy Barley With Mushrooms
Shannon Clark
Shannon Clark
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390 Calories
46 g Carbs
11 g Protein
18 g Fat
Total Time
4 servings

Barley is one of those forgotten whole grains in the maddening dash for fast food. Simply put, some good food takes a little time to prep. This fine barley dish fits alongside a main chicken or beef entree with a side salad to make a complete meal. The pecans are a pleasant surprise and add healthy fat content to this simple side.


  • 2 tbsp light margarine
  • 1 whole onion, finely diced
  • ½ clove garlic, minced
  • 1 cup barley, pearled
  • ¼ cup pecans
  • ½ cup mushrooms, sliced
  • ½ cup flat-leaf parsley
  • 2 cup low-sodium chicken broth
  • ¼ cup nonfat plain Greek yogurt

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  1. Preheat the oven to 350 degrees F.
  2. Melt butter in a skillet over medium heat.
  3. Once melted, add in the onion, garlic, barley, and pecans.
  4. Continue to cook for 3-4 minutes or until barley browns.
  5. Add mushrooms and parsley.
  6. Continue to cook for another minute or two, and then transfer everything into a large baking dish.
  7. Add chicken broth and bake for about 75 minutes, or until the broth has been absorbed.
  8. Fluff with a fork and serve!

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