Publisher Photo
Publisher Photo
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.—Lamar Lyons Parker, Peoria, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
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 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. Yield: 8 servings.
Originally published as Barley Bake in Casserole Cookbook 2001, p212

Nutritional Facts

1 cup: 199 calories, 11g fat (5g saturated fat), 19mg cholesterol, 334mg sodium, 21g carbohydrate (2g sugars, 5g fiber), 6g protein.

  • 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
  1. 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.
  2. In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes.
  3. Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender. Yield: 8 servings.
Originally published as Barley Bake in Casserole Cookbook 2001, p212

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