Delicious Barley Casserole Recipes

PEARL BARLEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

BARLEY CASSEROLE

Steps:

• In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

SIMPLE BARLEY CASSEROLE

Steps:

• Pre heat oven to 350 F degrees.
• Melt butter in a pan and saute onion and barley until toasted then put in a casserole dish.
• Add everything else and cook 1 hour covered.
• Uncover, and bake 20 more minutes or until liquid is gone.

BARLEY CASSEROLE

Steps:

• Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
• Variations
• Add finely slivered buttered almonds to the barley just before serving.
• Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
• Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
• Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

BARLEY CASSEROLE

Steps:

• Heat oven to 350 F degrees.
• Melt butter and saute onion and barley.
• Pour mixture into a casserole dish.
• Add rest of ingredients.
• Cook 1 hour covered.

BARLEY CASSEROLE

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.