Best Vegetable Barley Bake Recipes

VEGETABLE BARLEY BAKE

Vegetable Barley Bake image

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3 medium sweet red or green peppers, chopped
4 cups sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups medium pearl barley
1/8 teaspoon pepper

Steps:

Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

VEGETABLE BARLEY BAKE

Vegetable Barley Bake image

A nice change from rice or potatoes, with the added benefit of extra fiber. This recipe is from Light and Tasty.

Provided by MsBindy

Categories Grains

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

3 medium sweet red peppers, chopped
4 cups mushrooms, sliced
2 medium onions, chopped
2 tablespoons butter
2 cups vegetable broth
1 1/2 cups pearl barley
1/8 teaspoon pepper

Steps:

In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
Stir in the broth, barley, and pepper.
Cover and bake at 350F for 50 minutes.
Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 150.7, Fat 2.9, SaturatedFat 1.6, Cholesterol 6.1, Sodium 21.8, Carbohydrate 28.6, Fiber 6, Sugar 3.1, Protein 4.4

CHICKPEA AND VEGETABLE BARLEY BAKE

Chickpea and Vegetable Barley Bake image

Barley has to be my best food discovery of last year. It is really cheap and a little bit goes a long way in a dish because it really bulks out during cooking. Not to mention how healthy it is for you. This is my latest barley creation. You could have it as a side dish but I just split it between myself and my finance and it made a very filling meal for two.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups vegetable stock
1 cup pearl barley
1 onion, quartered and then sliced
1 cup carrot, sliced
1 cup celery, chopped
1 cup mushroom, sliced
1 (15 ounce) can chickpeas, drained
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/8 teaspoon white pepper

Steps:

Preheat your oven to 400 degrees.
Put pearl barley in an oven proof casserole dish.
Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
Add to the casserole dish and give it a stir to mix in with the pearl barley.
Add the rest of the ingredients and give another stir.
Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.

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