Cheesy Baked Pearl Barley
Indulge in the comforting flavors of Cheesy Baked Pearl Barley, a hearty dish that combines wholesome ingredients with creamy, cheesy goodness. This recipe transforms nutty pearl barley into a luscious bake, infused with sautéed onions, garlic, carrots, and earthy mushrooms, all tied together with fresh thyme. A rich blend of cheddar and Parmesan cheeses melts into a velvety filling, topped with a golden-bubbly crust for irresistible texture. Perfect as a satisfying vegetarian main course or a crowd-pleasing side dish, this easy-to-make casserole is baked to perfection in under an hour for a cozy, flavor-packed dinner. Pair it with a fresh garden salad or serve solo for an unforgettable meal!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 cups water
- 2 tablespoons butter
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 1 medium (diced) carrot
- 1 cup (sliced) mushrooms
- 1 teaspoon fresh thyme leaves
- 1.5 cups vegetable or chicken broth
- 0.5 cup heavy cream
- 1.5 cups (shredded) cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (for greasing) olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Rinse the pearl barley under cold running water until the water runs clear. Then, combine the pearl barley and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the barley is tender but still chewy. Drain any excess water and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.
In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and diced carrot. Sauté for 5 minutes until the vegetables begin to soften and the onion becomes translucent.
Add the sliced mushrooms and thyme leaves to the skillet, cooking for an additional 5-7 minutes until the mushrooms soften and release their moisture.
Stir the cooked barley into the skillet with the vegetable mixture. Add the vegetable (or chicken) broth, heavy cream, salt, and black pepper. Mix well to coat everything evenly.
Reduce the heat and gradually fold in 1 cup of the shredded cheddar cheese. Stir until the cheese melts and the mixture becomes creamy.
Transfer the mixture to the greased baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese and the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove the dish from the oven and allow it to cool slightly for 5 minutes. Sprinkle with fresh parsley before serving.
Serve warm and enjoy this cheesy, hearty delight as a main course or a delicious side dish!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 13.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1352 mg | 104% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
