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Pearl Barley Casserole

Rated as 4.6 out of 5 Stars

"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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Ingredients

1 h servings 298 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 298 calories; 9.8 g fat; 47 g carbohydrates; 8.2 g protein; 25 mg cholesterol; 674 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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...

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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!

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 D...

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 inste...

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. La...

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.

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 o...

Really love this healthy side dish. You can get creative about the amount and type of veggies to add and add black beans to make it a full vegetarian meal.

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 l...

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 t...