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Nutty Barley Bake Recipe

Nutty Barley Bake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Nutty Barley Bake

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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!"

Reviewed Aug. 27, 2009

"I did not use the butter; but put all the ingredients into the microwave. I cooked it on a lower setting and it was delicious. I liked lowering the fat content and it was nice and moist without the butter."

Reviewed Oct. 20, 2008

"This is excellent! I served it for a group dinner party and everyone loved it!"

Reviewed Sep. 14, 2008

"Good recipe. I have successfully prepared this on the stovetop, adding a bit more liquid than the recipe calls for."

Reviewed Jan. 9, 2008

"Absolutely wonderful!  I will be making this recipe many time in the future!

Wonderful flavor!

Reviewed Jan. 4, 2008

"This recipe is so good that I've served it with everything from roast beef to roast chicken to ham. It started as a holiday instead-of-stuffing dish for my family, but now I make it any time of the year."

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