Best Barley Vegetable Casserole Recipes

Barley Vegetable Casserole image

Provided by Joan Hunt

Time 1h

Number Of Ingredients 7

1/3 c uncooked barley (not quick cook)
1 c plus 2 tablespoons vegetable broth, divided
2 c frozen mixed vegetables (broccoli, cauliflower, carrots, onions)
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp vegan margarine
1/4 tsp salt (optional)

Steps:

1. Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
2. Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
3. Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
4. Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

Vegetable-Barley Casserole Ww image

Provided by IAteMyGluestick

Categories Grains

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

2 teaspoons canola oil
1 onion, chopped
1 large garlic clove, minced
2 cups frozen corn kernels, thawed and drained
3 cups swiss chard, thick stems removed, coarsely chopped
14 1/2 ounces canned diced tomatoes and green chilies, well-drained
2 cups cooked barley, quick-cooking recommended
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray, 2 spray(s)
1/2 cup shredded low-fat cheddar cheese, sharp-variety recommended

Steps:

Preheat oven to 350ºF.
Heat oil in very large nonstick skillet over medium heat.
Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese.
Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
Remove from oven and let stand for 5 minutes before slicing into six pieces.

Barley Vegetable Casserole image

Provided by Kitchen Crew

Number Of Ingredients 10

Steps:

1. Preheat oven to 350. Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
2. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat; add barley and cook 2-3 minutes, stirring frequently until lightly browned. Place in prepared casserole.
3. Melt remaining butter in skillet, then add onions and cauliflower; cook, stirring frequently, 5 minutes. Add mushrooms and carrots; cook 5 more minutes, stirring frequently. Add vegetables to casserole.
4. In a small bowl, combine water, broth mix, garlic powder and pepper; mix well and add to casserole.
5. Mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
6. Stir several times while baking. Let stand 5 minutes, then mix and serve.