Easy Tasty Barley Casserole
Warm, hearty, and packed with wholesome ingredients, this Easy Tasty Barley Casserole is the ultimate comfort food for busy weeknights or casual gatherings. Featuring nutty pearl barley simmered in savory vegetable broth, this recipe is layered with tender sautéed vegetables like carrots, celery, and onion, plus a burst of flavor from garlic, thyme, and oregano. It’s crowned with a golden, bubbling blend of melted mozzarella and parmesan cheese for an irresistible finish. Ready in just an hour with minimal prep, this casserole is a satisfying, one-dish meal that combines high fiber, rich textures, and a cheesy topping. Perfect for vegetarians and easily customizable, it’s a cozy yet nutritious dish that the whole family will adore!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch casserole dish.
Rinse the pearl barley under cold water to remove any excess starch and drain well.
In a medium saucepan, bring the vegetable broth to a boil. Add the pearl barley, reduce the heat to low, cover, and simmer for 20 minutes, or until the barley is tender but not fully cooked. Drain any excess liquid if necessary.
While the barley cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
Transfer the partially cooked barley to the prepared casserole dish and spread it out evenly.
Top the barley with the sautéed vegetable mixture, spreading it out in an even layer.
Sprinkle the shredded mozzarella cheese and grated parmesan cheese over the top of the casserole.
Cover the dish loosely with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 28.2 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1596 mg | 123% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2779 mg | 59% | |
*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.
