This barley bake recipe is a potluck favorite. Toasted pine nuts add a rich, nutty flavor, while optional mushrooms bring earthy depth. Finish with fresh parsley for a bright, delicious touch.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 50 mins
Servings: 6
Ingredients
- ¼ cup unsalted butter
- 1 medium onion, diced
- 1 cup uncooked pearl barley
- ½ cup pine nuts
- 2 green onions, thinly sliced
- ½ cup sliced fresh mushrooms
- ½ cup chopped fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 (14.5 ounce) cans vegetable broth
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Add onion, barley, and pine nuts; cook and stir until barley is lightly browned.
- Stir in green onions, mushrooms, and parsley; season with salt and black pepper. Transfer barley mixture to a 2-quart casserole dish; stir in vegetable broth.
- Bake in the preheated oven until liquid has been absorbed and barley is tender, about 1 hour and 15 minutes.
