Pearl Barley Casserole recipe

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Ingredients

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Nutrition Info

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
servingSize: -
sodium: 96.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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