YIELD: 6 cups; 12 (1/2 cup) servings
2 cups barley
1 medium onion, minced
8 ounces fresh mushrooms, washed and sliced
4 cups water
2 teaspoons vegetarian beef-style seasoning
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1 teaspoon olive oil
Preheat the oven to 350ºF.
Set out a 2-quart baking dish.
On a large baking sheet, spread the barley in a shallow even layer.
Toast for 10 minutes, or until the barley is lightly browned, watching carefully for the last 3 or 4 minutes to avoid over browning.
Meanwhile, in a saucepan, cook the onion and mushrooms over medium-high heat in a very small amount of water until tender.
Stir in the water, beef-style seasoning, onion powder, salt, parsley flakes, and garlic powder, then bring to a boil over high heat.
Place the toasted barley in the baking dish, then stir in the olive oil.
Pour the mushroom and boiling water mixture over the barley.
Cover the baking dish with aluminum foil.
Reduce the oven temperature to 250ºF.
Bake for 1 hour, or until all the water is absorbed.
Barley, a staple food in some cultures, is largely used for beer, whiskey and animal feed in this country. This is our loss, since barley is a very good source of healthy soluble fiber, selenium, and phytochemicals that have antioxidant properties that fight cancer and heart disease.
Recipe, notes, and nutritional data posted by LuAnn, from her book, Amazing Meals II (copyrighted recipe).