Simple Barley Casserole
Savor the hearty comfort of this Simple Barley Casserole, a wholesome dish brimming with nourishing ingredients and rustic flavors. Pearl barley takes center stage, offering a nutty, satisfying base that pairs beautifully with a medley of sautéed vegetables like carrots, celery, mushrooms, and onions. Infused with aromatic herbs like thyme and oregano, and enhanced by the subtle richness of low-sodium vegetable broth, this casserole is baked to perfection for a warm, tender finish. Topped with fresh parsley and a sprinkle of optional parmesan cheese, it’s a versatile vegetarian meal that’s as nutritious as it is delicious. Ideal as a cozy main course or a flavorful side dish, this recipe is easy to prepare and perfect for busy weeknights. Try this dish for a healthy, comforting meal that will delight your taste buds and impress your family!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated parmesan cheese (optional)
Instructions
Preheat your oven to 350°F (175°C).
Rinse the pearl barley under cold water until the water runs clear. In a medium saucepan, combine the barley and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Drain any excess liquid and set the barley aside.
While the barley is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes, until the mushrooms are tender and fragrant.
Add the cooked barley to the skillet with the vegetables. Pour in the vegetable broth and stir in the dried thyme, dried oregano, salt, and black pepper until fully combined.
Transfer the mixture to a greased 2-quart casserole dish. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue to bake for an additional 10 minutes to allow the top to lightly brown.
Remove from the oven and sprinkle with fresh parsley and grated parmesan cheese (if using).
Let the casserole rest for 5 minutes before serving. Enjoy your Simple Barley Casserole!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 16.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 919 mg | 71% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2267 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.
