Pearl Barley Casserole Recipe - Allrecipes.com
Pearl Barley Casserole Recipe
  • READY IN 1 hr

Pearl Barley Casserole

Recipe by  

"This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  3. Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Jul 08, 2013

Easy to prepare, delicious the day after, and my picky little sister loved it too. This is a great dump recipe as well, pearl barley is begging for companions in the pot!

 
Mar 29, 2014

This was way better than I thought it would be. I'll definitely make it again!

 

6 Ratings

Jan 30, 2014

I really enjoy this and have made it several times. Like the others have said you can add any veggies you like to change the flavor. I also use vegetable broth instead of chicken broth.

 
Oct 14, 2013

Yummy!! Added a few extra veggies I had on hand and added some avocado wedges on top to make it a complete meatless Monday dinner

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 674 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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