Baked Barley Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

Steps:

• Heat oven to 350 F degrees.
• Melt butter and saute onion and barley.
• Pour mixture into a casserole dish.
• Add rest of ingredients.
• Cook 1 hour covered.

Steps:

• Pre heat oven to 350 F degrees.
• Melt butter in a pan and saute onion and barley until toasted then put in a casserole dish.
• Add everything else and cook 1 hour covered.
• Uncover, and bake 20 more minutes or until liquid is gone.

Steps:

• 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.

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

Steps:

• Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
• Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
• Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.

Steps:

• Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a 3-quart baking dish with butter and set aside.
• Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse.
• Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the Gruyere, mozzarella and parmesan in another medium bowl. Add the panko, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside.
• Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. (The butter will start to foam and brown specks will form, but that is okay; this will add a lot of flavor to the finished dish.) Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Steps:

• Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
• Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
• Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
• Let stand 5 to 10 minutes before serving.
• Additional ingredients to try: onions, shallots, mushrooms.

Steps:

• Heat oven to 350.
• Grease a 2 quart baking dish.
• In a large skillet over medium heat, melt butter.
• Add onion and celery, cook and stir till tender.
• Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
• In a medium bowl, combine remaining ingredients.
• Add barley mixture, mix well.
• Pour into prepared baking dish.
• Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
• Stir well before serving.

Steps:

• Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
• Variations
• Add finely slivered buttered almonds to the barley just before serving.
• Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
• Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
• Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Steps:

• 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. , 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. If desired, sprinkle with additional parsley and green onions.

Steps:

• Preheat oven to 300 degrees.
• Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven.
• Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.