Vegetable Barley Casserole Ww
Cozy up with every nourishing bite of this hearty Vegetable Barley Casserole, a wholesome dish teeming with colorful veggies and fiber-rich pearl barley. Perfect for a family dinner or meal prep, this Weight Watchers-inspired recipe combines sautéed onions, garlic, carrots, zucchini, and mushrooms with the comforting chew of barley, all simmered in savory vegetable broth with hints of Italian seasoning and paprika. Baked to perfection, it’s crowned with melty mozzarella cheese and a sprinkle of fresh parsley for a burst of brightness. Ready in just one hour, this casserole is as wholesome as it is satisfying, offering a nutritious, vegetarian meal that’s big on flavor and low on effort.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup pearl barley, rinsed
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped carrots, celery, zucchini, and mushrooms. Sauté for 5–6 minutes until the vegetables begin to soften.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Add the rinsed pearl barley to the skillet and stir to combine.
Pour in the vegetable broth and mix in the Italian seasoning, paprika, salt, and black pepper.
Bring the mixture to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
Transfer the mixture to a greased 9x13-inch casserole dish.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the casserole from the oven, stir in the frozen peas, and sprinkle the top with shredded mozzarella cheese.
Return the casserole to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 49.9 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 792 mg | 61% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4833 mg | 103% | |
*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.
