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
PEARL BARLEY, BACON & LEEK CASSEROLE
This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.
Nutrition Facts : Calories 589 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
BEEF AND BARLEY STEW
Steps:
- Preheat the oven to about 325℉ (or about 170℃ - 160℃ for a fan oven).
- You need an oven safe casserole with a lid that you can also use on the stove top. (I use a Le Creuset casserole.) Alternatively, you can use a large frying pan for the first part, and transfer everything to a casserole with a lid before you put it in the oven.
- Heat the olive oil over medium heat in an oven safe casserole with a lid that you can also use on the stove top.
- Sauté the onion until it begins to look translucent.
- Add the beef and brown it in the oniony oil.
- When the beef has begun to brown, stir in the barley and let it get coated in the oil too.
- Now add the beer, the stock, the Worcester sauce and the tomato puree and stir though.
- Stir in the mushrooms, if using.
- Tip in the vegetables and stir gently.
- Stir through the pepper and add the bay leaf before covering with the lid.
- Put the casserole in the oven for an hour and a half, stirring every half hour. You may need to add more stock as the barley absorbs the liquid. The amount of liquid you need will be affected by what kind of vegetables you use and the amount of them that there are.
- Keep the heat nice and low, you want to cook low and slow.
- Remove the casserole from the oven, and take out the bay leaf.
- Add the peas, if using, and a bit more stock again if necessary. Put the lid back on the pan and return it to the oven for about 20 minutes, just to cook the peas and bring everything together.
- Serve in warmed bowls.
SCALLOPED BARLEY CASSEROLE
Bacon and cheddar mix with creamy barley for a decadent casserole.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
- Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
- Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.
BARLEY CASSEROLE
"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
CHICKEN & BARLEY CASSEROLE
This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!
Provided by Michelle Berteig
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt, pepper and paprika.
- In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
- Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
- Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
- To serve, skim off any excess fat and sprinkle with parsley.
BEEF AND BARLEY CASSEROLE
Tender beef, nutty barley and traditional vegetables makes this casserole recipe a winner.
Categories pearl barley recipe beef casserole recipes beef stew recipes simple stew recipe
Time 2h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large casserole (that has a lid) over medium-high heat and thoroughly brown beef. Lift beef into a bowl and set aside.
- Lower heat slightly under casserole and add onion, carrots, celery and mushrooms. Fry for 5min until beginning to soften - add a splash of water, if needed.
- Return beef to pan, with stock, herbs and some seasoning. Bring to boil, cover and simmer for 45min.
- Stir in pearl barley, cover and simmer for 40min until beef and barley are tender, adding cabbage/kale for final 5min of cooking. Check seasoning and serve.
Nutrition Facts : Calories 410 calories
CHICKEN CASSEROLE WITH PEARL BARLEY
This is really good comfort food, and easy to adjust the ingredients to your liking. I found a dried mix of pearl barley, lentils, macaroni and onion, but this recipe would be good with just pearl barley if you can't find a mix. I'm living in England right now so couldn't check the jar sizes in ounces- it's one regular jar of gravy and 1 regular can of soup.
Provided by Shuzbud
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown the chicken in a skillet until it's nearly cooked through.
- Mix the gravy and the chicken soup in a casserole dish.
- Add the chicken, vegetables and pearl barley.
- Cook in the oven on medium heat for 1 to 1 1/2 hours.
Nutrition Facts : Calories 905.8, Fat 19.8, SaturatedFat 5.4, Cholesterol 94.6, Sodium 701.5, Carbohydrate 135.8, Fiber 22.6, Sugar 12.1, Protein 48.7
BARLEY CASSEROLE
Provided by James Beard
Categories Mushroom Onion Side Bake High Fiber Casserole/Gratin Barley Winter House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
Steps:
- Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
- Variations
- Add finely slivered buttered almonds to the barley just before serving.
- Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
- Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
- Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.
PEARL BARLEY, BUTTERNUT SQUASH AND SAGE RISOTTO
Pearl barley risottos are much cheaper than traditional risottos and have a pleasing nutty flavour that works wonderfully with the butternut squash and sage in this recipe. This is designed to be a low cost recipe.
Provided by Jeremy Lee
Categories Main course
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
- In a separate pan, warm the stock and half of the sage leaves.
- Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).
- Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through.
- Serve the risotto garnished with the remaining sage.
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4.5/5 Total Time 2 hrs 35 minsCategory Casseroles, StewsCalories 535 per serving
- 1 Place beef, wine and garlic in a large bowl and stir to combine. Cover and set aside to marinate for at least 2 hours. Meanwhile, place pearl barley in a large heatproof bowl, cover with boiling water and set aside to soak for 2 hours.
- 2 Preheat oven to 140°C. Drain beef, reserving marinade. Drain barley. Spray a large flameproof casserole dish with oil and place over a medium-high heat. Cook onion, carrots and celery for 5 minutes. Add beef and stir for 3-4 minutes, until browned. Add marinade, barley, tomatoes and 1 1/2 cups water. Stir to combine and bring to the boil. Cover. Transfer to oven for 1 1/2–2 hours or until meat is tender (add a little water if casserole is too thick).
9 VEGETARIAN AND VEGAN BARLEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Jolinda HackettPublished 2013-02-01
- Barley Greek Salad. This vegetarian barley Greek salad is a wonderful summery dish. Feta, olives, cucumber, and tomatoes give the salad some freshness and tang, while the cooked barley adds a lot of texture and volume.
- Vegan Barley Cranberry Pilaf. Pilaf is usually a rice preparation to which you add meat, vegetables, seeds, or nuts. Our vegan barley cranberry pilaf is a fresh, sweet-and-savory dish that can double as a starchy side or salad.
- Barley Baked Beans. Add some extra texture and fiber and stretch your usual baked beans recipe by adding barley. Cook the barley on the stovetop and bake the bean and barley mixture in the oven for 2.5 hours.
- Vegan Barley Tomato Soup. Our vegan barley tomato soup recipe uses tomatoes and plenty of carrots, celery, onions, and garlic to prepare a thick and aromatic main dish that's easy to make and is also super healthy.
- Barley and Mushroom Pilaf. Just like rice and most other whole grains, barley makes an excellent pilaf. There's not much difference between a whole grain pilaf and a whole grain salad, so enjoy the leftovers the next day served cold with extra greens and a tangy vinaigrette.
- Bean and Barley Vegetable Soup. For a meatless alternative to beef and barley soup, try our cholesterol-free vegetarian version made with beans instead.
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- Barley Breakfast Delight. Change up your breakfast game and say goodbye to your box of cereal. Use cooked barley with spices and sugar to make this barley breakfast delight porridge that's healthy, low in fat, filling and easy.
- Barley Crockpot Casserole. For this hearty and easy barley crockpot casserole recipe, we cook barley and vegetables in the crockpot for 6 to 8 hours. Herbs and mushrooms give a nutty, earthy flavor, and the recipe is forgiving enough that you can improvise and add any other vegetables, like different types of mushrooms, carrots, greens, or celery.
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- Heat the olive oil and dairy free margarine in a large, oven-proof casserole pan or saucepan. Add the onion, leek and celery and fry gently for about 10 minutes until soft and translucent.
- Stir in the dry white wine (if using) a little at a time; don't add it all in one go or you will end up with a lumpy sauce. Once you have incorporated all of the wine, gradually stir in the stock.
- Add the pearl barley along with the thyme, bay leaves and rosemary. Bring up to the boil; allow to boil rapidly for 10 minutes, stirring occasionally.
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- In a large nonstick skillet, heat 1 Tbsp (15 mL) of the oil over medium heat. Add onion, celery, carrot, garlic, thyme and hot pepper flakes; cook, stirring for about 6 minutes or until softened. Stir in barley and lentils to coat. Scrape into prepared casserole dish. Pour in broth and stir to combine. Cover and bake for 45 minutes.
- Uncover and stir in tomatoes and tomato paste. Cover and return to oven for about 15 minutes or until barley and lentils are tender and most of the liquid has been absorbed; stir gently.
- Meanwhile, in a small bowl, stir together breadcrumbs, feta, if using, parsley and remaining oil. Sprinkle over casserole, leave uncovered and broil for 2 minutes or until golden brown. Let cool slightly before serving.
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