Crock Pot Barley Casserole

Nutriscore Rating: 74/100

Warm, hearty, and packed with wholesome goodness, this Crock Pot Barley Casserole is the ultimate comfort food for busy days. Featuring nutty pearl barley, tender vegetables like carrots, celery, onions, and mushrooms, and a fragrant blend of thyme and rosemary, this one-pot wonder is slow-cooked to perfection in a savory vegetable broth. With minimal prep and a hands-off cooking process, it’s an easy, nourishing meal that’s perfect for weeknight dinners or meal prep. The addition of frozen peas towards the end adds a burst of freshness, and a sprinkle of Parmesan cheese on top takes it to the next level of deliciousness. Whether you’re a fan of healthy vegetarian casseroles or simply looking for a satisfying crock pot dinner idea, this dish is sure to become a family favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 cup pearl barley
• 3 cups vegetable broth
• 2 medium carrots
• 2 celery stalks
• 1 medium yellow onion
• 3 cloves garlic
• 8 ounces button mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup frozen peas
• 0.5 cup grated Parmesan cheese (optional)

📝 Instructions

11 steps

1. Rinse the pearl barley under cold running water and drain well. Set aside.

2. Peel and dice the carrots, chop the celery, and finely dice the onion. Mince the garlic cloves.

3. Clean and slice the mushrooms. Set all the vegetables aside.

4. In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables begin to soften.

5. Add the sliced mushrooms to the skillet and cook for an additional 3 minutes until slightly softened.

6. Transfer the sautéed vegetables to the crock pot. Add the rinsed pearl barley, vegetable broth, thyme, rosemary, salt, and black pepper.

7. Stir all the ingredients in the crock pot to ensure they are evenly mixed.

8. Cover the crock pot with the lid and cook on high for 2-3 hours or on low for 4-5 hours, until the barley is tender and most of the liquid has been absorbed.

9. In the last 30 minutes of cooking, stir in the frozen peas to allow them to heat through.

10. Taste and adjust the seasoning if necessary.

11. Serve warm. If desired, sprinkle grated Parmesan cheese on top for added flavor.

Nutrition Facts

1 serving (424.1g)

Calories		313
% Daily Value*
Total Fat		11.0 g	14%
	Saturated Fat	4.2 g	21%
	Polyunsaturated Fat	0.4 g
Cholesterol		8 mg	3%
Sodium		1238 mg	54%
Total Carbohydrate		40.3 g	15%
	Dietary Fiber	8.5 g	30%
	Total Sugars	8.9 g
Protein		16.1 g	32%
Vitamin D		0.3 mcg	1%
Calcium		282 mg	22%
Iron		2.5 mg	14%
Potassium		850 mg	18%

*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.

Source of Calories

Fat: 394 cal (30.5%%)

Protein: 257 cal (19.9%%)

Carbs: 642 cal (49.6%%)