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Barley Casserole

"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."
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    8 servings

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.
Nutrition 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.

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