Best Baked Pearl Barley Recipes
CHEESY BAKED PEARL BARLEY
From Huey's Kitchen. This vegetarian dish will feed 6 to 8 as a main with a salad on the side or could be a side for about 12 people.
Provided by ImPat
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180C fan forced (200C normal).
- Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
- At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
- To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
- Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).
- Flatten the top and then spoon more mornay sauce on top and sprinkle with some grated cheddar and parmesan and cook in the oven for about 20 minutes or until golden and bubbling.
- Can be made ahead and reheated in the oven though you may need to cover with alfoil to prevent cheese burning.
BAKED PEARL BARLEY
Categories Side
Number Of Ingredients 6
Steps:
- Brown the onions in 1/3 of the butter. Place in a 13"x9" pyrex, coated with cooking spray. Brown barley in 1/3 of butter and add to baking dish. Pour 2 cups of chicken broth over the onions and barley. Bake uncovered at 325 for 30 minutes. Saute mushrooms in remaining butter. Stir barley and onion mixture. Add sauteed mushrooms, slivered almonds and remaining chicken broth and stir again. Bake uncovered for another 45 minutes or until barley is tender. You may find you need a little more butter - this is roughly 1/2 the original recipe. Also, the original calls for beef broth but I think even veggie would work. It travels and re-heats well. Just make sure you cool properly first.
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