Nutty Barley Bake
Discover the wholesome delight of this Nutty Barley Bake, a warm and hearty dish that combines tender pearl barley, colorful sautéed vegetables, and the satisfying crunch of toasted almonds. Perfectly seasoned with thyme, garlic, and fresh parsley, this bake offers a rustic blend of earthy and nutty flavors that's both nourishing and comforting. Topped with optional parmesan for a golden, cheesy crust, it’s an ideal plant-forward side dish or a filling vegetarian main. With its simple preparation and rich texture, this barley casserole is a must-try for anyone seeking nutritious, crowd-pleasing comfort food. Perfect for weeknight dinners or meal prep, it’s a versatile recipe that will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups vegetable stock
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 large, peeled and diced carrot
- 1 diced celery stalk
- 1 cup, sliced button mushrooms
- 0.25 cup, toasted and chopped almonds
- 2 tablespoons, chopped parsley
- 1 teaspoon, dried thyme
- 0.25 teaspoons, freshly ground black pepper
- 0.5 teaspoons salt
- 0.25 cup, grated parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pearl barley under cold water and drain.
In a medium saucepan, bring the vegetable stock to a gentle boil. Add the rinsed barley, reduce the heat to low, and simmer uncovered for 20 minutes. The barley should be tender but not fully cooked. Drain any excess liquid and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced carrot, and celery. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the sliced mushrooms, dried thyme, salt, and black pepper. Cook for 5 more minutes until the mushrooms release their moisture and are tender.
In a large mixing bowl, combine the partially cooked barley, sautéed vegetables, toasted almonds, and chopped parsley. Mix well to combine.
Grease a medium-sized baking dish with a small amount of olive oil. Transfer the barley and vegetable mixture to the dish and spread it evenly.
If using, sprinkle grated parmesan cheese on top of the mixture for a golden, cheesy crust.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and slightly crispy.
Remove from the oven and let the Nutty Barley Bake rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 20.7 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1068 mg | 82% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2406 mg | 51% | |
*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.
