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.

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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

291 calories; protein 7.7g 15% DV; carbohydrates 46.5g 15% DV; fat 9.6g 15% DV; cholesterol 22.9mg 8% DV; sodium 96.6mg 4% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2013
Easy to prepare, delicious the day after, and my picky little sister loved it too. This is a great dump recipe as well, pearl barley is begging for companions in the pot! Read More
(11)

Most helpful critical review

Rating: 3 stars
11/29/2016
Extremely straightforward recipe and lends itself to many add-ins: added sun-dried tomatoes this time. Still rather bland...will add some herbs - thyme oregano parsley - next time. Also a little homemade vineagarette enhances the taste. Read More
29 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2013
Easy to prepare, delicious the day after, and my picky little sister loved it too. This is a great dump recipe as well, pearl barley is begging for companions in the pot! Read More
(11)
Rating: 5 stars
09/22/2016
Great vegan main dish if you sub out the butter for either oil or vegan margarine and chicken stock for veggie stock. I didn't have any mushrooms on hand so I cubed up a medium zucchini instead. Moreover I made mine on the stove top. After sauting the ingredients as suggested I added the stock and brought it to a boil then covered and simmered on low for 40 minutes. I then left it covered for another 20 and it was slightly saucy and so good! Read More
(6)
Rating: 4 stars
01/22/2015
This was a tasty different side dish. I used 1 T. oil instead of 3 T. marg and subbed the green pepper with a red one. That made it a bit sweeter and added a splash of color. I didn't have a Dutch Oven so I just cooked the dish entirely in a pot and it was excellent. Read More
(5)
Advertisement
Rating: 5 stars
09/05/2015
I made it just like the recipe except I added a little dried sage and oregano and used red pepper instead of green. It took about 40 minutes to bake to al dente, then turned off the oven and let it sit for about 10 more minutes to absorb the rest of the liquid. Definitely delicious!!! Read More
(5)
Rating: 5 stars
03/31/2015
I have now made this three weeks in a row. It is absolutely delicious! The grandchildren even take it for their lunches. My daughter-in-law is allergic to peppers so I add more mushrooms. Last evening just before serving I stirred in a cup of grape tomatoes halved. They added lots of color. I can see adding many different chopped vegetables to it...........just a terrific recipe and so healthy! Read More
(4)
Rating: 4 stars
02/20/2017
Yes I will make this again. I had to use chicken bouillon cubes for the stock as I didn't have my homemade chicken stock. Next time I'll use my homemade stock as it is much less salty. As other readers have mentioned this recipe lends itself to a variety of other ingredients. When I have made it less salty I'll give it 5 stars. Thank you. Read More
(4)
Advertisement
Rating: 4 stars
07/27/2014
This is a very tasty dish and great base casserole if you want to add your own vegetables. I would maybe cut back on the butter a smidge as it seemed abit much. Otherwise I'll definitely make this again. Read More
(3)
Rating: 5 stars
01/30/2014
I really enjoy this and have made it several times. Like the others have said you can add any veggies you like to change the flavor. I also use vegetable broth instead of chicken broth. Read More
(3)
Rating: 5 stars
10/14/2013
Yummy!! Added a few extra veggies I had on hand and added some avocado wedges on top to make it a complete meatless Monday dinner Read More
(2)
Rating: 3 stars
11/29/2016
Extremely straightforward recipe and lends itself to many add-ins: added sun-dried tomatoes this time. Still rather bland...will add some herbs - thyme oregano parsley - next time. Also a little homemade vineagarette enhances the taste. Read More