Best 6 Hearty Barley Bake Recipes

24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a barley recipe in 30 minutes or less!

BAKED BARLEY

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.

HEARTY BARLEY BAKE

Steps:

• 1. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
• 2. In same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram.
• 3. Transfer to a greased shallow baking dish. Cover and bake at 350 for 40 minutes. Sprinkle with cheese. Bake, uncovered, 5 min longer or until cheese is melted

BARLEY CASSEROLE

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.

HEARTY BEEF BARLEY PILAF

Steps:

• In a heavy dutch oven, saute onion & garlic in olive oil. Add beef and brown. Add everything else, bake at 350 for 1.5 hours or till everything is tender. I also added some herbs, and some dry felafel mix.

HEARTY BARLEY AND CHICKEN CASSEROLE

Steps:

• Bring chicken broth to a boil in a medium, covered saucepan.
• Add barley and return to boil.
• Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• In the meantime, melt butter in skillet.
• Add curry powder, mushrooms and onion.
• Sauté 3 to 5 minutes or until onion is translucent.
• Add mushroom-onion mixture to cooked barley along with remaining ingredients.
• Preheat oven to 350°F.
• Spoon into greased 2-quart casserole.
• Cover and bake 45 minutes.
• Remove cover and bake 5 minutes longer.