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.

15 mins
45 mins
1 hr
Max Servings:



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

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  • 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

290.75 calories; 7.67 g protein; 46.54 g carbohydrates; 9.55 g fat; 22.9 mg cholesterol; 96.64 mg sodium.Full Nutrition

Reviews (21)

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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 little homemade vineagarette enhances the taste.
27 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 8
  • 3 Rating Star 1
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 Dutch Oven so I just cooked the dish entirely in a pot and it was excellent.
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!
Kay Rogers
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!
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.
Jeanne McCowan
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.
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
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.
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.