Indulge in a hearty and comforting meal with our delectable Ham and Barley Bake. This classic casserole combines succulent ham, tender barley, and a medley of vegetables in a creamy and flavorful sauce. Perfect for a cozy dinner or a special occasion, this dish is sure to satisfy your taste buds and warm your soul.
This Ham and Barley Bake is a versatile recipe with various options to cater to your preferences. Choose between a creamy sauce made from scratch or a simple combination of condensed soup and milk for a quicker preparation. For a vegetarian version, substitute the ham with hearty mushrooms or tofu. Additionally, you can incorporate different vegetables such as carrots, celery, or peas to add more color and texture to the bake.
The recipe also includes instructions for cooking the barley separately if you prefer a firmer texture. This allows you to customize the dish to your liking and achieve the perfect balance of flavors and textures. Whether you're a seasoned cook or a beginner in the kitchen, our Ham and Barley Bake is an easy-to-follow recipe that will impress your family and friends.
BARLEY RISOTTO WITH HAM AND MUSHROOMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
- Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
- Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g
Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams
CHEESY BARLEY GRATIN
This cheesy gratin could easily be mistaken for another comfort favorite: macaroni and cheese. But beneath the crispy topping, it's perfectly cooked barley, not pasta, that's cloaked in a creamy and buttery cheese sauce. Browned onions, garlic and thyme give this decadent side dish deep, rich flavor. Serve it alongside roasted turkey, fried chicken or grilled steak.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
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.
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.
NUTTY BARLEY BAKE
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.
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
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
HAM 'N' TATER BAKE
Get ready for a gourmet loaded baked potato in casserole form. This is so good, I can't resist making it several times a month. And, it's a quick and easy dish for company, too. My sister gave me the recipe, and I'm always happy to pass it along. -Peggy Grieme, Pinehurst, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Arrange fries in a greased 3-qt. baking dish; layer with broccoli and then ham. Combine soup, milk and mayonnaise until smooth; pour over ham. , Cover and bake 20 minutes. Sprinkle with cheese; bake, uncovered, 20-25 minutes longer or until bubbly.
Nutrition Facts : Calories 375 calories, Fat 23g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 775mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.
GERMAN BEEF AND BARLEY BAKE
This casserole may be made ahead of time and refrigerated. To reheat, bake at 350 degrees 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through. From the National Barley Foods Council posted in response to a recipe request.
Provided by Molly53
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 388.6, Fat 16.8, SaturatedFat 8, Cholesterol 72.5, Sodium 742, Carbohydrate 35.2, Fiber 7.1, Sugar 6.4, Protein 25.4
HAM AND BARLEY BAKE
Make and share this Ham and Barley Bake recipe from Food.com.
Provided by morsecodesnw
Categories Ham
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray pan with cooking spray.
- Melt buttery spread in a skillet on medium high heat. Add barley, carrots, onions, celery and garlic. Cook 3 minutes. Remove from heat and stir in ham, basil, oregano and pepper. Then pour this mixture into the baking pan.
- Bring broth to a boil in a saucepan and then pour over the ham mix. Cover tightly with foil and bake 20 minutes. Remove from oven, stir in green beans. Recover and bake another 30 minutes or until barley is tender.
SMOKED HAM, BARLEY, AND VEGETABLE SOUP
Steps:
- Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
HAM AND BROCCOLI BAKE
This quick, week-night dinner is a nice alternative to mac and cheese with ham. It comes together easily and is comforting and filling.
Provided by mrs.embee
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
- Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
- Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
- Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.
Nutrition Facts : Calories 649.2 calories, Carbohydrate 50.9 g, Cholesterol 77.2 mg, Fat 39.9 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 16.8 g, Sodium 1463.8 mg, Sugar 5.2 g
CHICKEN AND BARLEY BAKE
Make and share this Chicken and Barley Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the first 8 ingredients.
- Bring to a boil; lower heat, cover, and simmer 10 minutes.
- Transfer hot barley mixture to an ungreased 2-quart baking dish.
- Place the chicken on top of barley mixture.
- Sprinkle chicken with salt and pepper.
- Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8
Tips:
- Prep Work: Before starting, rinse the barley thoroughly to remove any impurities. Chop the vegetables and ham into uniform pieces to ensure even cooking.
- Sautéing Vegetables: Sautéing the vegetables (onion, celery, and carrots) in butter or oil enhances their flavor and adds depth to the dish.
- Broth Selection: Use a flavorful broth, such as chicken or vegetable broth, to infuse the dish with savory umami flavors.
- Seasoning: Don't be afraid to season the dish generously with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder, to taste.
- Cooking Time: The cooking time may vary depending on the type of barley used. Check the package instructions for the specific cooking time required.
- Resting Time: After cooking, let the dish rest for a few minutes before serving. This allows the flavors to meld together and the barley to absorb any remaining liquid.
Conclusion:
Ham and barley bake is a hearty and comforting dish that is perfect for a cozy meal. With its simple ingredients and straightforward preparation, this recipe is accessible to home cooks of all skill levels. Whether you serve it as a main course or a side dish, this flavorful casserole is sure to be a hit. So next time you're looking for a delicious and satisfying meal, give this ham and barley bake a try!
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