Serves 6
60 min
Barley Casserole
Recipe GLPRcc36e83bc46b65
A hearty, one-dish vegetarian casserole featuring pearl barley as the base, combined with sautéed mushrooms, onions, and sweet pimentos. This comforting casserole is cooked gently in chicken stock until the barley is tender and has absorbed all the flavors. Fresh parsley adds a bright finish to this nourishing, fiber-rich main course.
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Ingredients
1/4 pound butter
2 medium onions, diced
3/4 pound mushrooms, sliced (white, shiitake, or cremini)
1 1/2 cups pearl barley
3 pimentos, diced
2 cups chicken stock
1/4 cup fresh parsley, chopped
Directions
Preheat your oven to 350°F. Melt the butter in a large, oven-safe skillet or casserole dish over medium heat.
Add the diced onions and cook until softened and lightly golden, about 5 minutes, stirring occasionally.
Increase heat to medium-high and add the sliced mushrooms. Sauté until they release their moisture and begin to brown, approximately 8–10 minutes.
Stir in the pearl barley and cook for 2 minutes, allowing the grains to toast slightly and absorb the buttery flavors.
Add the diced pimentos and pour in the chicken stock. Stir well to combine all ingredients evenly.
Bring the mixture to a gentle simmer, then cover the casserole with a lid (or foil if using a skillet). Transfer to the preheated oven.
Bake for 35–40 minutes, until the barley is tender and has absorbed most of the liquid. If needed, add a splash of water if the mixture appears too dry.
Remove from the oven and stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as desired. Serve warm.
