Delicious Barley Casserole
Warm, wholesome, and packed with hearty flavor, this Delicious Barley Casserole is the ultimate comfort food for busy weeknights or family gatherings. Featuring nutrient-rich pearl barley simmered to perfection with a medley of vegetables like carrots, celery, mushrooms, and spinach, this dish is infused with aromatic herbs like thyme and rosemary for a rustic touch. A splash of canned tomatoes adds a subtle tang, while the option to top it off with melty Parmesan cheese creates a satisfying finish. Baked to golden perfection in just under an hour, this one-pan wonder is as nutritious as it is satisfying. Perfect for meal prep or a cozy dinner, this vegetarian-friendly recipe is easily customizable and brimming with nutrients and comforting flavors. Garnish with fresh parsley for a bright, herby note and serve it with a side salad or crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 1 14-ounce can canned diced tomatoes
- 2 cups fresh spinach, chopped
- 0.5 cup Parmesan cheese, grated (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pearl barley under cold water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery, and cook for another 5 minutes.
Add the sliced mushrooms to the skillet and cook for 3 minutes until they begin to soften.
Mix in the dried thyme, rosemary, salt, and black pepper. Stir to coat the vegetables with the seasonings.
Pour in the canned diced tomatoes (with their juices) and stir well.
Add the rinsed barley to the skillet, followed by the chicken or vegetable broth. Bring everything to a gentle simmer.
Transfer the mixture to a greased 9x13-inch casserole dish and cover with aluminum foil.
Bake in the preheated oven for 40 minutes. Check the barley for doneness and ensure most of the liquid has been absorbed.
Remove the casserole from the oven and stir in the fresh spinach. If desired, sprinkle the top with grated Parmesan cheese.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes until the cheese melts and the dish is heated through.
Remove from the oven, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 32.3 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1808 mg | 139% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3867 mg | 82% | |
*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.
