SCALLOPED BARLEY CASSEROLE
Bacon and cheddar mix with creamy barley for a decadent casserole.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
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.
PEARL BARLEY CASSEROLE
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.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
PEARL BARLEY, BACON & LEEK CASSEROLE
This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.
Nutrition Facts : Calories 589 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
DELICIOUS BARLEY BAKE
Barley, chicken and tons of veggies baked in a delicious creamy sauce. Easily made vegetarian by removing the chicken and substituting a vegetable cream, condensed soup.
Provided by L Mac
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h40m
Yield 12
Number Of Ingredients 28
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.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 38.5 g, Cholesterol 48 mg, Fat 15.5 g, Fiber 9.2 g, Protein 21.5 g, SaturatedFat 6.9 g, Sodium 501 mg, Sugar 4.7 g
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
ONION BARLEY CASSEROLE
MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.-Elaine Kremenak Grants Pass, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2-4 servings.
Number Of Ingredients 7
Steps:
- In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. , Cover and bake at 350° for 40-50 minutes or until barley is tender.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 453mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 3g protein.
HOW TO COOK BARLEY
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
BARLEY CASSEROLE
Make and share this Barley Casserole recipe from Food.com.
Provided by Aroostook
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BARLEY CASSEROLE
Make and share this Barley Casserole recipe from Food.com.
Provided by Martina
Categories Grains
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
BARLEY CASSEROLE
Provided by James Beard
Categories Mushroom Onion Side Bake High Fiber Casserole/Gratin Barley Winter House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
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.
VEGETARIAN BARLEY CASSEROLE WITH SUN-DRIED TOMATO AND BASIL PESTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the risotto:
- Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
- For the pesto:
- Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
- Preheat oven to 350 degrees F.
- Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.
BARLEY BAKE
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.-Lamar Lyons Parker, Peoria, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
SIMPLE BARLEY CASSEROLE
Make and share this Simple Barley Casserole recipe from Food.com.
Provided by anme7039
Categories Grains
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195.2, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 685.5, Carbohydrate 26.9, Fiber 6.2, Sugar 2.4, Protein 7.1
CHICKEN & BARLEY CASSEROLE
This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!
Provided by Michelle Berteig
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt, pepper and paprika.
- In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
- Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
- Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
- To serve, skim off any excess fat and sprinkle with parsley.
LAMB AND BARLEY CASSEROLE
Provided by Florence Fabricant
Categories dinner, main course
Time 4h30m
Yield 6 - 8 servings
Number Of Ingredients 16
Steps:
- Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
- Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
- Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
- Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
- Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
- Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams
EASY, TASTY BARLEY CASSEROLE
I've been cooking this for years! I could never decide which I liked better - the chicken or the beef!!
Provided by dgpat
Categories Grains
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients in an ovenproof container, cover and cook at 350 for up to 2 hrs- until water is all absorbed.
- Suprisingly good!
- Update 4/9/11~~~I have found that I like my barley a lot better when it is more 'al dente', so I now use 1 cup barley and 2 cups water and cook for about an hour~~~Much better~~~;~)).
Nutrition Facts : Calories 119.7, Fat 0.4, SaturatedFat 0.1, Sodium 8, Carbohydrate 26.4, Fiber 5.3, Sugar 0.5, Protein 3.4
BARLEY CASSEROLE WITH MUSHROOMS
Serve this barley casserole with beef, chicken, or fish instead of rice or potatoes. It's simple to put together and bakes in the oven along with the beef, chicken, or fish. Saves time and energy when you can bake two or more dishes at the same time.
Provided by PJ's kitchen
Categories Side Dish Casseroles
Time 1h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 53.8 g, Cholesterol 17.2 mg, Fat 7.6 g, Fiber 12.7 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 479.9 mg, Sugar 2.1 g
BARLEY CASSEROLE
"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
More about "barleycasserole recipes"
27 BEST BARLEY RECIPES FOR SALADS, SOUPS, STEWS, AND …
From epicurious.com
10 BEST BARLEY BREAKFAST RECIPES | YUMMLY
From yummly.com
10 BEST PEARL BARLEY CASSEROLE RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN BARLEY CASSEROLE RECIPES | YUMMLY
From yummly.com
OUR 18 BEST BARLEY RECIPES | ALLRECIPES
From allrecipes.com
BARLEY VEGETABLE CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
BARLEY RECIPE WITH ROASTED VEGETABLES | THE …
From themediterraneandish.com
HOW TO COOK BARLEY FOR BREAKFAST | REAL SIMPLE
From realsimple.com
HOW TO COOK TENDER, CHEWY BARLEY | KITCHN
From thekitchn.com
9 VEGETARIAN AND VEGAN BARLEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
BARLEY AND MIXED MUSHROOM CASSEROLE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Jeanne LemlinSteps 3Difficulty 1 hr 40 min
BARLEY CASSEROLE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CHICKEN & BARLEY CASSEROLE | CANADIAN LIVING
From canadianliving.com
START WITH BARLEY TO MAKE QUICK RECIPES - THE SPRUCE EATS
From thespruceeats.com
BARLEY CASSEROLE — JACK COOKS
From jackcooks.ca
CROCKPOT BARLEY CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BARLEY-HERB CASSEROLE RECIPE - RECIPES.NET
From recipes.net
VEGAN CASSEROLE WITH BARLEY, BULGUR AND VEGETABLES - RACHEL …
From rachelcooks.com
BARLEY CASSEROLE WITH VEGETABLES AND CHEDDAR | RICARDO
From ricardocuisine.com
BARLEY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HIGH-FIBRE SUPER-FOOD BARLEY DELICIOUS AS A SIDE DISH
From edmontonjournal.com
RECIPES – RED HATS MANITOBA
From redhatsmanitoba.com
BARLEY AND BROCCOLI CASSEROLE | GOBARLEY
From gobarley.com
LOW-CALORIE BARLEY CASSEROLE RECIPE - CLEAN EATING
From cleaneatingmag.com
RECIPES WITH BARLEY | TASTE OF HOME
From tasteofhome.com
RECIPES | BARLEY
From eatbarley.com
LAYERED MEXICAN BARLEY CASSEROLE - THE WEARY CHEF
From wearychef.com
10 BEST PEARL BARLEY CHICKEN CASSEROLE RECIPES - YUMMLY
From yummly.com
You'll also love