Who thinks of barley as a side dish? Sprinkle with the remaining 1 tablespoon parsley.Sally Pasley Vargas. Garnish with chopped parsley. Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more. Pearl barley has the husks removed, which cuts down on the cooking time. Cover and bake in the preheated oven for 1 1/2 hours, or until barley is tender. Loosely stir in tapenade and peppers. Home Recipes Ingredients Rice & Grains Barley. bone-in chicken breast halves, skin intact (about 2 1/2 pounds), ounces crimini mushrooms, halved and thickly sliced, cup frozen peas, rinsed with cold water to thaw them. Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the meat. —Melba Cleveland, Groveland, California, Mushroom Barley Casserole Recipe photo by Taste of Home. Bring to a boil, lower the heat, and cover the pan. Mushroom-Barley Casserole. Cook, stirring often, until mushrooms look dry and are beginning to brown, 20 to 25 minutes. Stir in the mushrooms … Pearled barley has had the hull removed, so it cooks a little faster (although it still takes quite a while). Tip any juices in the bowl into the pot. Spread mushroom mixture evenly in a shallow 2 1/2- to 3-qt. Set aside. Health fads come and go, and the 1990s were the era of low-fat everything, and no added salt. The peas will warm in the heat of the pan. Add mushrooms and remaining duxelles ingredients except for sherry. Add chopped fresh herbs to the casserole. Use plain button mushrooms, portobello, or a wild mushroom assortment. of Sunset Publishing Corporation. Spoon barley and vegetables onto each of 4 plates and top with chicken. Don’t we all get tired of potatoes, pasta and rice? Sprinkle with the remaining 1 tablespoon parsley. This is real good. All Rights Reserved. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add the barley and cook, stirring, until slightly browned. Return to oven and bake 45 minutes more. As a main course, it is perfect for a vegetarian meal. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add barley, 3 cups water, and salt; bring to a boil, then reduce heat and simmer, covered, until barley is tender, 30 to 45 minutes. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Return barley to the skillet and add soaked mushrooms and their liquid, the broth and salt and pepper, soy sauce and bay leaf; bring to a boil. Bake until filo is deep golden and filling is hot in center (160° on an instant-read thermometer), 50 to 55 minutes; tent with foil after 45 minutes. Melt the butter in a sauté pan. Stir in the wine and use a kitchen spoon to release the brown bits at the bottom of the pan. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I know I do. 7. 6. Serves 4 Ingredients: 5 Tablespoons unsalted butter 2 medium onions diced 4 1/2 cups(12 ounces) sliced Oyster mushrooms 1 1/2 cups barley ¾ teaspoons Gave you 5 stars, but only 4stars appear. baking dish. Excellent !!! Even if you aren’t vegetarian, this barley casserole great for Meatless Mondays, or any day you just want to eat a little less meat. Cook, stirring often, for 3 minutes more. Add the salt and pepper, barley and the broth to the rest of the onion mushroom mixture. Melt butter in a 5- to 6-qt. 2. Pour the broth over the barley mixture and mix well. My family enjoys it with meat dishes as a substitute for potatoes. Add 3 cups broth. Meanwhile, make mushroom duxelles: Coarsely chop mushrooms. Simmer for 20 minutes. Make a mushroom-barley pilaf in the pot and roast chicken breasts on top. Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed. Add the minced garlic and cook for another minute. Transfer barley mixture to casserole dish and bake, covered for 1 to 1 1/4 hours or until barley is tender. It's made with the addition of chicken stock, but vegetable broth or mushroom broth may be used for a vegetarian dish. I would add 3 tablespoons (or more or less to your taste) of chopped fresh parsley, chives or even cilantro. Thank goodness we no longer have to do that. Mushroom and Barley Casserole with Filo Crust. Make mascarpone filling: In a medium bowl, stir all ingredients together. Again, parsley and chives would work well. Add the stock, barley, salt, and pepper. The barley will not be cooked through; that's OK. 5. To make this recipe vegan, just substitute a vegan alternative for the butter and use vegetable broth. They’re really the same. Not only will it be tasty and healthy, the herbs would add great color to the casserole. Transfer the chicken to a bowl. For serving, add a grating of Parmesan cheese, or top it with some shredded mozzarella cheese, fontina, or queso blanco just before the casserole comes out of the oven. This barley and mushroom casserole recipe is great for those days when you just want something a little different. SUNSET is a registered trademark Add fresh mushrooms and garlic; saute for 3 min more. If you love barley, you'll love this simple side dish! Set aside. I made this recipe for a party/pot luck gathering recently. Arrange the reserved mushrooms on the top.eval(ez_write_tag([[580,400],'cookingnook_com-medrectangle-3','ezslot_4',111,'0','0'])); Cover and bake at 350°F for 1 1/2 to 2 hours. Sauté until lightly browned. This barley and mushroom casserole is a tasty side dish, and it goes particularly well with grilled steaks or roast beef. Brown the chicken first, remove it from the pot, then make pearl barley pilaf in the same pan with chicken stock, white wine, and mushrooms. This is the moment to pull out that big enameled cast-iron casserole or Dutch oven you bought at the beginning of the pandemic. Dried herbs are more powerful so I would only add a teaspoon or two. Turn the chicken and cook for 1 minute on the other side. Add some browned and well-drained ground beef or sausage to the barley for a hearty one-pot meal. baking dish. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. It’s also a nice side dish. The recipe calls for pot barley, but you can use pearl barley if you prefer. Use seasoned salt instead of kosher salt. Copyright © 2020 Sunset Publishing Corporation. Add onion and saute for a couple of minutes, till translucent. 4 cups chicken stock (low sodium or unsalted). Just imagine a pot of simmering delicious stew with tender herbed dumplings waiting... more, Cookingnook.com is proudly powered by WordPress, Subscribe to the site here and never miss a great recipe. *We like McEvoy Ranch Olive & Roasted Red Pepper Tapenade (mcevoyranch.com; $9/7 oz.). You can also add dried herbs to the mixture before you bake it. Mix It's a keeper, but beware: being high in fiber, it caused excess gas for both me and my husband. Transfer to the oven and roast the chicken for 30 to 40 minutes, or until a thermometer inserted into the thickest part the breasts registers 165 degrees and the barley is tender. Barley is low on the Glycemic Index, so it’s great for diabetics. Your daily value may be higher or lower depending on your calorie needs. Add the onion, carrots, thyme, and a pinch of salt. Add the remaining ingredients except the mushrooms and bake covered in a preheated 350F (180C) oven for 1 hour. Thanks a lot. Spoon barley and vegetables onto each of 4 plates and top with chicken. Add the chicken, skin side down. It's made with the addition of chicken stock, but vegetable broth or mushroom broth may be used for a vegetarian dish. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Make barley filling: In a large saucepan over medium heat, cook garlic with oil, stirring, until softened, 2 to 5 minutes. Transfer mixture to an 11-cup (2.6-L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Preheat oven to 350°. Add remaining 1 cup of broth. In the same skillet, melt remaining 2 t butter. You can browse all of our vegetarian recipes here. Cover and bake at 350° for 40-50 minutes or until barley is tender. Add more water or broth as needed. You can usually find it by the dry rice and beans, or in the bulk food bins. Cook, stirring, for 2 minutes, or until the mushrooms start to brown. Add the onions and garlic and cook for 5 minutes. Quick, easy, healthy, and inexpensive to make -- this recipe is awesome! Well, this recipe will make you think of it more often. If you like this recipe, please take a moment to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.