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Mushroom Barley Bake

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      Title: MUSHROOM BARLEY BAKE
 Categories: Side dish, Grains
      Yield: 12 Servings
 
      4 c  Water
 13 3/4 oz Chicken broth
    2/3 c  Medium Pearled Barley*
           -- (Quaker Scotch Brand)
      1 ts Salt (optional)
  2 1/2 c  Sliced mushrooms
      1 c  Chopped onion
    1/2 ts Thyme
    1/3 c  Margarine or butter
      3    Eggs; beaten
 
  Bring water and broth to a boil.  Add barley and salt; reduce heat.
  Cover; simmer 50 to 60 minutes or until tender, stirring
  occasionally. Drain. Heat oven to 350 F. Saute mushrooms, onion and
  thyme in margarine 3 to 4 minutes.  Combine barley and eggs; add
  mushroom mixture, mixing well. Pour into 11x7-inch glass baking dish.
  Cover with aluminum foil. Bake 15 minutes.  Uncover; continue baking
  15 minutes or until light golden brown.
  
  *NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley,
  decrease water to 2 cups and simmer time to 10 to 12 minutes. Proceed
  as recipe directs.
  
  NUTRITIONAL ANALYSIS per serving: * calories 99 * carbohydrates 6 g *
  protein 3 g * fat 7 g * calcium 17 mg * sodium 180 mg * cholesterol
  70 mg * dietary fiber 1 g
  
  Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
  Oats Company Electronic format courtesy of Karen Mintzias
 
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