*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!!!
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!
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.
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.
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Pearl Barley Casserole to your Favorites