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Barley Bake Recipe

This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.—Lamar Lyons Parker, Peoria, Illinois

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8 Servings
Prep: 25 min. Bake: 1-1/4 hours

Ingredients

1/2 pound fresh mushrooms, sliced
1 celery rib, chopped
1/2 cup chopped green onions
5 tablespoons butter, cubed
1 cup uncooked quick-cooking barley
2 cups vegetable broth, divided
1/2 cup minced fresh parsley
1/2 cup slivered almonds

Directions

In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden, 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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 199 calories, 11 g fat (5 g saturated fat), 19 mg cholesterol, 334 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein.

Barley Bake published in Casserole Cookbook , p212

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Ingredients