PointsPlus Barley with Mushrooms and Onions Recipe

PointsPlus Barley with Mushrooms and Onions Recipe
Staff Writer
Barley with Mushrooms and Onions
WeightWatchers.com
Barley with Mushrooms and Onions

Barley, in a way, is the often overlooked grain. With a satisfying chewiness and a neutral flavor, this is a grain that will take on the flavor of neighboring ingredients just as well as rice. Here, mushrooms and onions lend a savory element to this easy-to-make side dish.

6
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 2/3 tablespoons unsalted butter
  • 1 cup finely chopped Spanish onion
  • 1/2 pound cremini mushrooms, shredded
  • 3 cups vegetable or mushroom broth
  • 1 cup barley
  • 1 teaspoon salt, or to taste

Directions

Coat a heavy saucepan with cooking spray and place over medium-high heat. Melt the butter in the pan. Add the onion and cook, stirring occasionally, about 5 minutes. Add the mushrooms and cook until the mushrooms release their moisture, stirring a few times, about 5 minutes.

Add the broth, barley, and salt and bring to a boil. Partially cover the pan and reduce heat to low. Simmer until the barley is tender, stirring occasionally, about 60-75 minutes. Remove from heat and serve.

Nutritional Facts

Total Fat
4g
6%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Carbohydrate, by difference
36g
28%
Protein
9g
20%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
267mg
27%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Folate, total
81µg
20%
Iron, Fe
17mg
94%
Magnesium, Mg
47mg
15%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
160mg
23%
Selenium, Se
15µg
27%
Sodium, Na
485mg
32%
Vitamin D (D2 + D3)
2µg
13%
Water
154g
6%
Zinc, Zn
1mg
13%

Barley Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Barley Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.