Delicious Barley Bake Food

BARLEY BAKE

Steps:

• In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.

DELICIOUS BARLEY BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
• Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
• Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
• Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.

NUTTY BARLEY BAKE

Steps:

• In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.

DELICIOUS BARLEY CASSEROLE

Steps:

• Set oven to 350 degrees F.
• In a large frypan saute the onions in butter over medium heat until just light golden brown (about 8 minutes).
• Add in mushrooms and garlic and saute for another 5-7 minutes more.
• Add in barley; saute until lightly browned (this should take about 7-8 minutes).
• Add in 2 cups broth and pepper to taste (no need to add salt as the stock has added salt) bring to a boil, cover and reduce heat.
• Transfer to a large greased casserole dish.
• Bake for about 45 minutes.
• Remove from oven,add in remaining 1 cup broth.
• Return to oven and bake for 30 minutes more.
• Add more liquid if the mixture becomes too dry.
• Garnish with chopped parsley if desired Note: grated Parmesan cheese or grated cheddar cheese may be mixed in to the warm casserole after baking if desired, also the recipe may be prepared on top of the stove in a large saute pan, instead of baking in the oven if desired.

BAKED BARLEY

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.

NUTTY BARLEY BAKE

Steps:

• In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned.
• Transfer to a 2 quart baking dish, I used a glass dish.
• Add the parsley, pepper and salt, stir to mix.
• Add the broth, stir to mix.
• Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.

BARLEY BAKED WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid. Add the onions and saute over low heat until they are tender. Stir in the garlic, sun-dried tomatoes, olives and barley. Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.
• After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes. Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.
• Season to taste with salt, if necessary, and pepper and fold in the basil.