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 CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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.
BARLEY CORN CASSEROLE
Make and share this Barley Corn Casserole recipe from Food.com.
Provided by ElaineAnn
Categories Grains
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, sauté garlic, onion, and carrots in oil until tender.
- Transfer to greased 2-quart baking dish; add broth, barley, sage, salt, and pepper. Mix well.
- Cover and bake at 350° for 1 hour. Stir in corn and parsley, cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through.
Nutrition Facts : Calories 274.4, Fat 4.3, SaturatedFat 0.7, Sodium 393.6, Carbohydrate 54, Fiber 8.9, Sugar 2.5, Protein 9.8
BARLEY CASSEROLE
Make and share this Barley Casserole recipe from Food.com.
Provided by Martina
Categories Grains
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in fry pan.
- Add onions, mushrooms and barley.
- Saute until lightly browned.
- Put into greased 1 1/2 quart casserole.
- Add almonds, green onion, salt and pepper.
- Dissolve Oxo cubes in boiling water.
- Add to casserole.
- Stir to mix well.
- Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.
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
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.
BARLEY CASSEROLE
Make and share this Barley Casserole recipe from Food.com.
Provided by Aroostook
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 F degrees.
- Melt butter and saute onion and barley.
- Pour mixture into a casserole dish.
- Add rest of ingredients.
- Cook 1 hour covered.
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BARLEY CASSEROLE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (3)Category Side DishCuisine AmericanTotal Time 1 hr 20 mins
- Heat butter in saucepan, add barley and onion and saute till golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley along with water chestnuts and liquid drained from canned mushrooms.
- Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed.
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