Mushroom Barley Casserole (Czech Houbový Kuba)

Name: Mushroom Barley Casserole (Czech Houbový Kuba)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 people
Ingredients: 1 ⅓ cups pearled barley; 7 handful dried mushrooms; 2 Tablespoons lard; 2 small onion; ½ Tablespoon dried marjoram; 3 cloves garlic; 1 ½ teaspoons salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 people
Calories
328 kcal
Course
Main Course
Cuisine
Czech

Mushroom Barley Casserole (Czech Houbový Kuba)

Nora Tran

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Among the traditional Czech dishes that housewives put on the Christmas table, Houbový Kuba stood out. That aroma of baked barley with mushrooms, seasoned with garlic and marjoram!

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Ingredients

Servings

1 ⅓ cups pearled barley
7 handful dried mushrooms ideally of European origin; one handful has about 5 grams
2 Tablespoons lard (or unsalted butter)
2 small onion peeled and finely chopped
½ Tablespoon dried marjoram
3 cloves garlic peeled and pressed
1 ½ teaspoons salt

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Instructions

Place 7 handful dried mushrooms in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and cook for ten minutes.
Set the cooked mushrooms aside and let them cool a bit. Drain the mushrooms, reserving the mushroom stock, and chop them coarsely.
Cook 1 ⅓ cups pearled barley in salted water according to the package instructions. You can replace some of the water with mushroom broth. This will give the mushroom Kuba a more intense flavor. After the barley is cooked, pour off any excess liquid.
Peel and finely chop 2 small onion. Peel 3 cloves garlic and press them.
In a high-sided frying pan, sauté the onions in 2 Tablespoons lard or unsalted butter until golden brown. Add the cooked barley, coarsely chopped mushrooms, crushed garlic, and ½ Tablespoon dried marjoram. Season with 1 ½ teaspoons salt.
Grease the baking dish with a piece of lard or butter. Pour in the mushroom barley mixture, smoothing the surface.
Place the mushroom Kuba in an oven preheated to 360 °F and bake for about 20 minutes. Do not cover the casserole dish. The surface will turn lightly golden, and the barley will gain a fine crunch.

Notes

SERVING:
Makes 4-6 portions.
SERVING: The way Kuba is served in the Czech Republic varies from region to region. In the Krkonoše Mountains, where my family comes from, Kuba is served with a spoonful of sauerkraut or pickled vegetables.
If Kuba is part of a Christmas Eve dinner, a casserole dish of Kuba is placed in the center of the table, and everyone takes as much as they want.
Optionally, sprinkle the Kuba with fresh parsley when serving. The green herb will brighten up the dish nicely.
What barley should I choose? I highly recommend using pearl barley for this recipe. Pearled barley refers to whole grains of barley without the outer hull and with some or all of the outer bran polished off. This type of barley becomes tender and chewy when cooked, and it cooks faster than hulled barley.
Any leftovers? The mushroom Kuba freezes well. Store it in an airtight container in the freezer, and use it within three months.

Nutrition Information

Show Details

Calories 328kcal (16%) Carbohydrates 59g (20%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Sodium 1172mg (49%) Potassium 307mg (9%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 36IU (1%) Vitamin C 5mg (6%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories	328kcal	16%
Carbohydrates	59g	20%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.03g	2%
Sodium	1172mg	49%
Potassium	307mg	7%
Fiber	12g	48%
Sugar	3g	6%
Vitamin A	36IU	1%
Vitamin C	5mg	6%
Calcium	42mg	4%
Iron	2mg	11%