Barley Casserole Recipe

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Barley Casserole Recipe

Read Reviews
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"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 2 celery ribs, chopped
  • 2 medium carrots, finely chopped
  • 7 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon butter
  • 1-1/2 cups uncooked medium pearl barley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4-1/2 cups chicken broth, divided
  • 2 tablespoons minced fresh parsley
  • 1/2 cup slivered almonds

Directions

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes.
Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender. Yield: 8 servings.
Originally published as Barley Casserole in Light & Tasty August/September 2001, p50

Nutritional Facts

3/4 cup: 222 calories, 7g fat (1g saturated fat), 4mg cholesterol, 711mg sodium, 35g carbohydrate (0 sugars, 8g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 2 celery ribs, chopped
  • 2 medium carrots, finely chopped
  • 7 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon butter
  • 1-1/2 cups uncooked medium pearl barley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4-1/2 cups chicken broth, divided
  • 2 tablespoons minced fresh parsley
  • 1/2 cup slivered almonds
  1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes.
  2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender. Yield: 8 servings.
Originally published as Barley Casserole in Light & Tasty August/September 2001, p50

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Reviews forBarley Casserole

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MY REVIEW
ConnieK User ID: 282614 37290
Reviewed Sep. 28, 2012

"Something different when your looking for something other then rice, potatoes, and pasta. Perhaps it could use more herbs and/or veggies but I liked it as is."

MY REVIEW
ksb223 User ID: 1270993 80393
Reviewed Feb. 13, 2010

"It is filling and keeps you full but it is plain & boring, too much barley not enough other flavor. Next time I will use more veggies and seasonings or less barley."

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