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Baked Barley

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  Corn oil 4 Tablespoon
  Green onions 2 Cup (32 tbs), chopped
  Green onion tops 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Pearl barley 1 Cup (16 tbs)
  Cooked diced carrots 1⁄2 Cup (8 tbs), diced
  Pine nuts 1⁄2 Cup (8 tbs), shelled
  Vegetable stock 5 Cup (80 tbs)
  Sesame salt 1 Teaspoon (Gomasio Brand)
  Garlic 1⁄2 Clove (2.5 gm), minced
  Marjoram 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Parsley 1 Tablespoon, chopped

Heat corn oil and saute green onions, onion tops, green pepper, and celery until vegetables are lightly cooked.
Remove from skillet and saute barley until it turns golden brown in about 5 minutes.
Combine vegetables and barley with carrots and pine nuts in a casserole.
Pour in 2 cups vegetable stock and season with gomasio salt, garlic, marjoram, basil, and parsley.
Cover and bake 30 minutes at 350 degrees.
Carefully stir in 2 more cups of stock; cover and bake another 30 minutes.
Add a 5th cup of stock, mixing well; and bake casserole uncovered for 15 minutes more.

Recipe Summary

Main Dish

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Baked Barley Recipe