Description
This 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.
Ingredients
- 3 tablespoons butter
- 1 large onion, chopped
- 2 ribs celery, chopped
- 1 cup pearl barley
- 1 (8 ounce) package sliced fresh mushrooms (Optional)
- 1 green bell pepper, chopped
- 2 cups chicken broth
- salt and ground black pepper to taste
Instructions
- Preheat 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 and cook onion until lightly browned
- 5 to 8 minutes. Add celery and cook until starting to soften
- stirring often
- about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender
- about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed
- about 15 more minutes. Adjust salt and black pepper before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4