Best Hearty Barley Bake Recipes
HEARTY BARLEY BAKE
Barley is a nice change of pace from the usual pasta or rice in this colorful casserole from Jenny Browning of Cypress, Texas. It's chock-full of spicy sausage and a variety of vegetables including spinach, carrots and corn.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. , In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram and pepper., Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 591mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.
HEARTY BARLEY BAKE
Got this recipe from a Friend!
Provided by Denise Miles
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
- 2. In same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram.
- 3. Transfer to a greased shallow baking dish. Cover and bake at 350 for 40 minutes. Sprinkle with cheese. Bake, uncovered, 5 min longer or until cheese is melted
HEARTY EGGPLANT BARLEY BAKE
I just adopted this recipes after trying, so good, super easy, we are newbie vegetarians, but you wont miss the meat in this one
Provided by zoe pane
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
- 3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
- 4. Bring to a boil and simmer for 20 minutes, or until barley is tender.
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