Time 1h40m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.
Time 1h40m Yield 12 Number Of Ingredients 28 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat. Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese. Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.
Time 1h50m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove the cover, fluff with a fork and serve immediately.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned. Transfer to a 2 quart baking dish, I used a glass dish. Add the parsley, pepper and salt, stir to mix. Add the broth, stir to mix. Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.
Time 1h30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
More about “delicious barley bake recipes”
Time 2h10m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees. Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven. Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.
