Nutty Barley Bake Recipe
Nutty Barley Bake Recipe photo by Taste of Home

Nutty Barley Bake Recipe

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When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1 cup medium pearl barley
  • 1/2 cup slivered almonds or pine nuts
  • 1/4 cup butter, cubed
  • 1/2 cup minced fresh parsley
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (14-1/2 ounces each) beef broth
  • Additional parsley, optional

Nutritional Facts

1 each: 262 calories, 13g fat (5g saturated fat), 20mg cholesterol, 678mg sodium, 31g carbohydrate (3g sugars, 7g fiber), 7g protein


  1. 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.
  2. 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. Sprinkle with parsley if desired. Yield: 6 servings.
Originally published as Nutty Barley Bake in Taste of Home October/November 1999, p39

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Reviewed Aug. 6, 2014

"Very good recipe plus it's something different!"

Reviewed Feb. 6, 2013

"Made it several times. Makes a great and different side dish for a change."

Reviewed Jul. 9, 2011


Reviewed May. 20, 2011

"It was great! I added chopped carrots since the chopper was out for the onion. It was delicious!"

Reviewed Nov. 22, 2010

"I started making this many years ago when it was first published. My husband wouldn't have Thanksgiving without it!"

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