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Cream Barley with Tomatoes and Mushrooms


4 cups (1 L) water
2 cups (500 mL) pot or pearl barley
2 tbsp (30 mL) butter
2 cloves garlic, minced
1 medium onion, sliced
½ lb (250 g) fresh mushrooms, sliced
1 (398 mL) can diced tomatoes
1/3 cup (75 mL) pitted black olives, chopped
1 tsp (5 mL) basil
1 cup (250 mL) sour cream
½ cup (125 mL) grated parmesan cheese
1 cup (250 mL) grated cheddar or mozzarella cheese
2 medium tomatoes, sliced
¼ cup (50 mL) dry bread crumbs

In a large pot of water, bring 4 cups (1L) water to a boil. Stir in barley; reduce heat, cover and simmer for 40 minutes.

Meanwhile, in a medium skillet over medium heat, melt butter; sauté garlic, onion and mushrooms until onion is soft and liquid has evaporated about 5 minutes. In a large bowl, combine cooked onion mixture with cooked barley, canned tomatoes, olives, herbs, sour cream, parmesan cheese and half the cheddar or mozzarella cheese. Spoon into an 8 cup (2 L) casserole dish. Place sliced tomatoes around the edge of the dish. Sprinkle with remaining cheese and bread crumbs. Bake in a 350⁰F (180⁰C) oven for 40 minutes or until browned.

Makes 8 servings.

Nutritional Information (per serving):

Calories: 389
Protein: 14 g
Carbohydrate: 49 g
Fibre: 9 g
Sugars: 5 g
Fat: 16 g
Saturated Fat: 9 g
Trans Fat: 0.1 g
Cholesterol: 47 mg
Sodium: 382 mg
Potassium: 358 mg