Rating: 4.42 stars
337 Ratings
  • 5 star values: 206
  • 4 star values: 86
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 4

Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.

Recipe Summary test

prep:
25 mins
cook:
1 hr 25 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.

  • Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Cook's Note:

You can use a can of chicken or beef broth and a can of water for a different flavor, instead of vegetable broth.

Nutrition Facts

280 calories; protein 7.4g; carbohydrates 33.2g; fat 14.2g; cholesterol 20.3mg; sodium 437.5mg. Full Nutrition
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Reviews (250)

Most helpful positive review

Rating: 5 stars
07/23/2006
This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold for summer outings I've added fresh diced tomatos and green onions to the cold mixture keeping it in a cooler until serving. Read More
(118)

Most helpful critical review

Rating: 2 stars
10/20/2010
I like the fact that this recipe woke me up to the idea of using barley as a delicious side dish. I thought that cooking it on the stove top would have provided just as much flavor and would have used much less energy than the long time it took to bake it. Also, I will start toasting the pine nuts before I put the barley in the pan to toast. Putting them in at the same time as the barley didn't give them enough time to get nicely browned. Read More
(7)
337 Ratings
  • 5 star values: 206
  • 4 star values: 86
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
07/23/2006
This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold for summer outings I've added fresh diced tomatos and green onions to the cold mixture keeping it in a cooler until serving. Read More
(118)
Rating: 5 stars
02/01/2004
Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things! Read More
(65)
Rating: 4 stars
10/04/2003
This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the oven longer than 75 minutes, so next time I will increase the oven temp. This was my first time cooking with barley, and I'm happy to report that it won't be my last! Read More
(63)
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Rating: 5 stars
01/24/2003
I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with great results. The leftovers were mixed with brown rice chorizo red peppers tomatoes cilantro black beans etc for a hispanic twist providing a high fiber complex carb meal Read More
(36)
Rating: 5 stars
10/20/2003
Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will definitely be using this recipe again in place of potatoes and pasta. Read More
(35)
Rating: 5 stars
01/01/2004
This was very good. I cut the butter and added carrots and corn to add some color. I plan to add more veggies next time! Read More
(34)
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Rating: 5 stars
02/20/2008
Thanks for the delicious recipe. I wasn't sure what to expect having never cooked barley before. I love this site for the reviews of the recipes. Because I read the reviews first I made this recipe adding 1 shredded carrot 2 cloves of chopped garlic and 1 tsp of thyme. It is so delicious that I know I will definitely be making this again and sharing the recipe with friends. Read More
(24)
Rating: 5 stars
11/10/2010
I've prepared this dish twice now. I recommend covering the barley bake for the first 45 minutes stirring then cooking for another 45 minutes uncovered. The second time I made it I threw in about a cup of shredded carrots in the last 15 minutes and it made the dish pop with color! The nutty flavor of the barley and the pine nuts is so lovely. Ingenious recipe! I love it and I plan to use it at Thanksgiving this year! Read More
(23)
Rating: 5 stars
02/01/2004
Great! My family and I aren't vegetarians, but we all enjoyed this recipe -- even our 10 year old loved it. Would make again for a unique holiday side dish. One note: watch carefully when browning as the barley tends to brown quickly. Read More
(23)
Rating: 2 stars
10/20/2010
I like the fact that this recipe woke me up to the idea of using barley as a delicious side dish. I thought that cooking it on the stove top would have provided just as much flavor and would have used much less energy than the long time it took to bake it. Also, I will start toasting the pine nuts before I put the barley in the pan to toast. Putting them in at the same time as the barley didn't give them enough time to get nicely browned. Read More
(7)