Barley Bake Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
• Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
• Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
• Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.

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:

• In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.

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:

• In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
• Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
• Stir in the broth, barley, and pepper.
• Cover and bake at 350F for 50 minutes.
• Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

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 the oven to 375 degrees F.
• Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove the cover, fluff with a fork and serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid. Add the onions and saute over low heat until they are tender. Stir in the garlic, sun-dried tomatoes, olives and barley. Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.
• After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes. Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.
• Season to taste with salt, if necessary, and pepper and fold in the basil.

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 oven to 350F.
• Saute beef, onions, and garlic in a large saucepan over medium heat.
• Pour off grease.
• Add barley and bacon; sauté 2 to 3 minutes.
• Stir in tomato juice, salt and pepper and bring to a low boil.
• Reduce heat, cover and simmer 30 minutes.
• Stir in cabbage and caraway seeds.
• Spoon mixture into 2-quart casserole.
• Bake for 30 minutes.
• Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
• Makes 6 servings.