Barley-Herb Casserole Recipe

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Recipes.net Team Published May 17, 2020
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With lots of fabulous protein and grains, this casserole dish is filling and flavorful.

How To Make Barley-Herb Casserole

An amazing one-pot meal loaded with nutrients, comforting barley, and lots of other vegetables and spices.

  • 3¾ oz pearl barley
  • 3 tbsp flat-leaf parsley (fresh, minced )
  • 1 tsp rosemary leaves (fresh, minced )
  • 4 oz chick-peas (garbanzo beans, drained cooked )
  • 2 cups low-sodium vegetable broth
  • 1 tsp vegetable oil
  • 1 cup butternut squash (diced pared )
  • 1 medium onion (chopped)
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 medium tomato (diced)
  1. Preheat oven to 350 degrees F.

  2. In a large nonstick skillet, heat oil; add onion and squash.

  3. Cook over medium heat, stirring frequently for 6 to 7 minutes, until onion is lightly browned.

  4. Add barley, salt, and 1/4 teaspoon of the pepper; cook, stirring constantly for 1 minute until mixture is thoroughly combined.

  5. Remove from heat; stir in tomato, chick-peas, parsley, rosemary, and the remaining 1/4 teaspoon of the pepper.

  6. Transfer barley mixture to a baking dish and add broth.

  7. Bake covered for 1 hour; bake uncovered for 15 minutes until liquid is absorbed and the mixture is heated through.

  8. Divide evenly among 4 plates and serve.

How To Make Barley-Herb Casserole

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An amazing one-pot meal loaded with nutrients, comforting barley, and lots of other vegetables and spices.

Preparation Time: 15 mins
Cooking Time: 1 hr 25 mins
Total Time: 1 hr 40 mins
Serves:
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Ingredients

  • oz pearl barley
  • 3 tbsp flat-leaf parsley fresh, minced
  • 1 tsp rosemary leaves fresh, minced
  • 4 oz chick-peas garbanzo beans, drained cooked
  • 2 cups low-sodium vegetable broth
  • 1 tsp vegetable oil
  • 1 cup butternut squash diced pared
  • 1 medium onion chopped
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 medium tomato diced

Instructions

  1. Preheat oven to 350 degrees F.

  2. In a large nonstick skillet, heat oil; add onion and squash.

  3. Cook over medium heat, stirring frequently for 6 to 7 minutes, until onion is lightly browned.

  4. Add barley, salt, and 1/4 teaspoon of the pepper; cook, stirring constantly for 1 minute until mixture is thoroughly combined.

  5. Remove from heat; stir in tomato, chick-peas, parsley, rosemary, and the remaining 1/4 teaspoon of the pepper.

  6. Transfer barley mixture to a baking dish and add broth.

  7. Bake covered for 1 hour; bake uncovered for 15 minutes until liquid is absorbed and the mixture is heated through.

  8. Divide evenly among 4 plates and serve.

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Nutrition

  • Calcium: 82mg
  • Calories: 200kcal
  • Carbohydrates: 40g
  • Fat: 3g
  • Fiber: 9g
  • Iron: 3mg
  • Potassium: 466mg
  • Protein: 7g
  • Saturated Fat: 1g
  • Sodium: 254mg
  • Sugar: 5g
  • Vitamin A: 4949IU
  • Vitamin C: 29mg
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