Hearty Barley Bake Recipe

Hearty Barley Bake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Barley is a nice change of pace from the usual pasta or rice in this colorful casserole from Jenny Browning of Cypress, Texas. It's chock-full of spicy sausage and a variety of vegetables including spinach, carrots and corn.

[X]

Rate Hearty Barley Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Barley Bake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup chopped onion
2 teaspoons canola oil
1 garlic clove, minced
12 ounces bulk pork sausage
1-1/2 cups cooked barley
1 can (14-3/4 ounces) cream-style corn
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 green onions, sliced
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup shredded Parmesan cheese

Directions

In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving equals 290 calories, 15 g fat (5 g saturated fat), 25 mg cholesterol, 591 mg sodium, 32 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Hearty Barley Bake in Quick Cooking January/February 1999, p19

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)