Pearl Barley Casserole

Pearl Barley Casserole

Pjaros

"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

1 h servings 298 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

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!

Most helpful critical review

Extremely straightforward recipe and lends itself to many add-ins: added sun-dried tomatoes this time. Still, rather bland...will add some herbs - thyme, oregano, parsley - next time. Also, a...

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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!

This was a tasty, different side dish. I used 1 T. oil instead of 3 T. marg, and subbed the green pepper with a red one. That made it a bit sweeter and added a splash of color. I didn't have a D...

I have now made this three weeks in a row. It is absolutely delicious! The grandchildren even take it for their lunches. My daughter-in-law is allergic to peppers so I add more mushrooms. La...

Great vegan main dish if you sub out the butter for either oil or vegan margarine, and chicken stock for veggie stock. I didn't have any mushrooms on hand, so I cubed up a medium zucchini inste...

This is a very tasty dish and great base casserole if you want to add your own vegetables. I would maybe cut back on the butter a smidge as it seemed abit much. Otherwise, I'll definitely make t...

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.

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

Extremely straightforward recipe and lends itself to many add-ins: added sun-dried tomatoes this time. Still, rather bland...will add some herbs - thyme, oregano, parsley - next time. Also, a...

I used pot barley. I also used unsalted chicken broth and added about 1/4 tsp of sea salt. I also used red pepper as I dislike green. Great change from potatoes or rice!

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