Vegetable Barley Bake Recipes

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.

MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
• While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
• When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
• Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
• Serve warm, at room temperature, or cold! Enjoy.

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.

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.

VEGETABLE BARLEY BAKE

Steps:

• In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
• Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
• Stir in the broth, barley, and pepper.
• Cover and bake at 350F for 50 minutes.
• Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

BARLEY BAKE

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.

BARLEY VEGETABLE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
• 2. Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
• 3. Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
• 4. Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

CHICKPEA AND VEGETABLE BARLEY BAKE

Steps:

• Preheat your oven to 400 degrees.
• Put pearl barley in an oven proof casserole dish.
• Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
• Add to the casserole dish and give it a stir to mix in with the pearl barley.
• Add the rest of the ingredients and give another stir.
• Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.