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Barley Vegetable Casserole
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- #12508
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2/3 cup barley
1 cup onion, chopped
1 cup cauliflower florets, chopped into 1/4 inch pieces
1 cup mushrooms, chopped
1 cup carrots, finely shredded
2 1/2 cups vegetable stock
1/4 teaspoon garlic powder
directions
Preheat oven to 350 degrees F.
Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray.
Saute onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.
added by
dancersrecipes
nutrition data
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reviews & comments
December 10, 2011
This was the first time I cooked barley as the main ingredient in a recipe (I'd used it in soups and stews before). It was fantastic! I thought the addition of cauliflower might be odd (texture-wise) but it was good. I did, however, make the mistake of questioning the amount of liquid called for. My package of barley said to use a lot more liquid per cup of barley so I added more. I had to uncover the casserole and raise the oven temp to get the excess liquid to cook off. Oops! So follow the directions :)