PEARL BARLEY CASSEROLE
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
CHEESY BAKED PEARL BARLEY
From Huey's Kitchen. This vegetarian dish will feed 6 to 8 as a main with a salad on the side or could be a side for about 12 people.
Provided by ImPat
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180C fan forced (200C normal).
- Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
- At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
- To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
- Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).
- Flatten the top and then spoon more mornay sauce on top and sprinkle with some grated cheddar and parmesan and cook in the oven for about 20 minutes or until golden and bubbling.
- Can be made ahead and reheated in the oven though you may need to cover with alfoil to prevent cheese burning.
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove the cover, fluff with a fork and serve immediately.
PEARL BARLEY PILAF
Make and share this Pearl Barley Pilaf recipe from Food.com.
Provided by Rob R.
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 7 ingredients in a small bowl.
- Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
- Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
- Add broth, barley, tomatoes, and spice mixture, and stir well.
- Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
- Let stand 15 minutes.
- Stir in green onions.
- Serve.
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