Ingredients
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3 tablespoons unsalted butter
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1 large onion, chopped
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2 stalks celery, chopped
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1 cup pearl barley
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1 (8 ounce) package sliced fresh mushrooms (Optional)
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1 green bell pepper, chopped
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salt and ground black pepper to taste
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2 cups chicken broth
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat. Add onion; cook until lightly browned, 5 to 8 minutes. Add celery; cook and stir until starting to soften, about 5 minutes. Stir in barley until coated with butter. Stir in mushrooms and bell pepper; season with salt and black pepper. Add chicken broth; bring to a boil. Cover Dutch oven.
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Bake in the preheated oven until barley is nearly tender, about 30 minutes. Uncover Dutch oven; continue baking until most liquid has been absorbed, about 15 minutes more. Taste; adjust seasonings before serving.
Nutrition Facts (per serving)
| 291 | Calories |
| 10g | Fat |
| 47g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 6g | 29% |
| Cholesterol 23mg | 8% |
| Sodium 97mg | 4% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 10g | 35% |
| Total Sugars 4g | |
| Protein 8g | 15% |
| Vitamin C 29mg | 32% |
| Calcium 43mg | 3% |
| Iron 2mg | 10% |
| Potassium 511mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
