Hearty Barley Bake Recipes

24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a barley recipe in 30 minutes or less!

BARLEY BAKE

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.

BARLEY MUSHROOM BAKE

Steps:

• Preheat oven to 350°.
• Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
• Transfer to an ungreased 1 1/2-quart casserole.
• Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
• Mix into casserole all other ingredients.
• Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
• Fluff with a fork before serving.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

HEARTY EGGPLANT BARLEY BAKE

Steps:

• In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 tablespoon water until softened, about 5 minutes.
• Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
• Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
• Bring to a boil and simmer for 20 minutes, or until barley is tender.

HEARTY BARLEY AND CHICKEN CASSEROLE

Steps:

• Bring chicken broth to a boil in a medium, covered saucepan.
• Add barley and return to boil.
• Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• In the meantime, melt butter in skillet.
• Add curry powder, mushrooms and onion.
• Sauté 3 to 5 minutes or until onion is translucent.
• Add mushroom-onion mixture to cooked barley along with remaining ingredients.
• Preheat oven to 350°F.
• Spoon into greased 2-quart casserole.
• Cover and bake 45 minutes.
• Remove cover and bake 5 minutes longer.

HEARTY BEEF AND BARLEY STEW

Steps:

• In crock pot layer carrots, mushrooms, and beef.
• Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
• Stir in peas and cook, covered 5 minutes or until heated through.
• Season if desired with salt and pepper.
• I serve this with a crusty bread.