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Barley Bake


"Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley."
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1 h 50 m servings 280 cals
Original recipe yields 6 servings


  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 437 mg
  • 17%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
  3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.


  • Cook's Note:
  • You can use a can of chicken or beef broth and a can of water for a different flavor, instead of vegetable broth.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 239
  1. 319 Ratings

Most helpful positive review

This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxu...

Most helpful critical review

I like the fact that this recipe woke me up to the idea of using barley as a delicious side dish. I thought that cooking it on the stove top would have provided just as much flavor and would ha...

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Most positive
Least positive

This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxu...

Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altit...

This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the...

I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with great results. The leftovers were mixed with brown rice, chorizo, red peppers, tomatoes, cilantro, bla...

Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will definitely be using this recipe again in place of potatoes and pasta.

This was very good. I cut the butter and added carrots and corn to add some color. I plan to add more veggies next time!

Thanks for the delicious recipe. I wasn't sure what to expect having never cooked barley before. I love this site for the reviews of the recipes. Because I read the reviews first I made this r...

Great! My family and I aren't vegetarians, but we all enjoyed this recipe -- even our 10 year old loved it. Would make again for a unique holiday side dish. One note: watch carefully when browni...

I have used both pine nuts and sunflower seeds in this recipe. You can also eliminate the salt without comprimising flavour. This is definately a keeper.