This pearl barley casserole is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don’t care for them and often add chopped carrots, red pepper, or grated zucchini.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 cup pearl barley
- 1 (8 ounce) package sliced fresh mushrooms (Optional)
- 1 green bell pepper, chopped
- salt and ground black pepper to taste
- 2 cups chicken broth
Steps
- Preheat the 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. Add onion; cook until lightly browned, 5 to 8 minutes. Add celery; cook and stir until starting to soften, about 5 minutes. Stir in barley until coated with butter. Stir in mushrooms and bell pepper; season with salt and black pepper. Add chicken broth; bring to a boil. Cover Dutch oven.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes. Uncover Dutch oven; continue baking until most liquid has been absorbed, about 15 minutes more. Taste; adjust seasonings before serving.
