Barley Vegetable Casserole Recipes

VEGETABLE BARLEY BAKE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

PEARL BARLEY CASSEROLE

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.

VEGETABLE-BARLEY CASSEROLE WW

Steps:

• Preheat oven to 350ºF.
• Heat oil in very large nonstick skillet over medium heat.
• Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
• Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
• Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese.
• Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
• Remove from oven and let stand for 5 minutes before slicing into six pieces.