BARLEY BAKE
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.-Lamar Lyons Parker, Peoria, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
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.
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
BARLEY MUSHROOM BAKE
This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.
Provided by Leslie in Texas
Categories Grains
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
- Transfer to an ungreased 1 1/2-quart casserole.
- Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
- Mix into casserole all other ingredients.
- Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
- Fluff with a fork before serving.
DELICIOUS BARLEY CASSEROLE
This is a nice change to have in place of rice, regular barley will need a longer cooking time, try to use pearly barley
Provided by Kittencalrecipezazz
Categories Grains
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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OUR 18 BEST BARLEY RECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Beef Barley Vegetable Soup. "Threw the all the ingredients in the crockpot except the barley from the start," says reviewer BEBOC. "Cooked for 12 hours on low and added barley for the last half hour on high.
- Beaker's Vegetable Barley Soup. Barley makes this vegetable soup as filling as it is nutritious. Reviewer Carrie says, "This is a great hearty soup with lots of flavor!
- Barley Risotto Primavera. "Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch," says recipe creator Jen.
- Kerry's Beany Salad. This nutritious and colorful salad makes a great weekday lunch or potluck addition. "This is fantastic," says reviewer Susan Yeatts.
- Sausage Barley Soup. Reviewer SMIDGEN describes this recipe as, "a wonderful cold weather dish that tastes as good as it smells when cooking!"
- Chicken Vegetable Barley Soup. Use leftover chicken to make tonight's warm and comforting barley soup. "It's an unexpected combination (the almonds with the veggies and the barley) that is delicious and leaves you very satisfied," says reviewer DANIEDB.
- Tomato Barley Soup. This budget-friendly soup is guaranteed to become a part of your regular dinner rotation. "I didn't have fresh tomatoes so just stuck with canned," says reviewer thebrokedown.
- Brussels Sprouts and Barley Soup. Reviewer cookie_cooker says, "So many of my favorite veggies & nutrient super stars are in this soup!" This hearty soup is chock full of veggies including green beans, turnips, leeks, carrots, bell pepper, and Brussels sprouts.
- Ash-e-jow (Iranian/Persian Barley Soup) "My best friend is Persian, and I love the rich flavour of Persian food," says reviewer pinkypink. "This soup is great and full of flavor.
- Barley Bake. "When I serve it as a main dish, I double the amount of mushrooms, that really gives it a meaty flavor without the meat," says reviewer Frann R. "Leftovers are good cold for summer outings."
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