Time 1h20m Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Time 1h40m Yield 12 Number Of Ingredients 28 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat. Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese. Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.
Time 1h30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
Time 1h40m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.
Time 1h35m Yield 8 servings Number Of Ingredients 12 Steps:
Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a 3-quart baking dish with butter and set aside. Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse. Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the Gruyere, mozzarella and parmesan in another medium bowl. Add the panko, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside. Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. (The butter will start to foam and brown specks will form, but that is okay; this will add a lot of flavor to the finished dish.) Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving.
Time 50m Yield 8 to 10 slices Number Of Ingredients 7 Steps:
Preheat a gas grill on low heat for at least 10 minutes. Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside. In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack. *Cook’s note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish. Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Time 1h5m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove the cover, fluff with a fork and serve immediately.
Time 1h50m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Time 1h10m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350F. Saute beef, onions, and garlic in a large saucepan over medium heat. Pour off grease. Add barley and bacon; sauté 2 to 3 minutes. Stir in tomato juice, salt and pepper and bring to a low boil. Reduce heat, cover and simmer 30 minutes. Stir in cabbage and caraway seeds. Spoon mixture into 2-quart casserole. Bake for 30 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese melts. Makes 6 servings.
Time 1h45m Yield 8-10 servings. Number Of Ingredients 7 Steps:
In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour., Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.
Time 1h35m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°. Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned. Transfer to an ungreased 1 1/2-quart casserole. Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole. Mix into casserole all other ingredients. Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then. Fluff with a fork before serving.
Time 2h10m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees. Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven. Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned. Transfer to a 2 quart baking dish, I used a glass dish. Add the parsley, pepper and salt, stir to mix. Add the broth, stir to mix. Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.
Time 1h20m Yield 10 serving(s) Number Of Ingredients 7 Steps:
In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender. Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray. Stir in the broth, barley, and pepper. Cover and bake at 350F for 50 minutes. Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.
More about “barley bake recipes”
Time 50m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a medium saucepan, combine the first 8 ingredients. Bring to a boil; lower heat, cover, and simmer 10 minutes. Transfer hot barley mixture to an ungreased 2-quart baking dish. Place the chicken on top of barley mixture. Sprinkle chicken with salt and pepper. Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
