Barley almond casserole

Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serves
10
Serving size
1/10 of prepared recipe
Time to make
15 minutes preparation; 60 minutes cook time

Ingredients

  • 1/4 cup butter or oil
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 2 1/2 cups barley
  • 1 cup sliced almonds, toasted
  • 32 ounces (4 cups) chicken broth

Directions

  1. Cook onion, garlic, and some celery in butter or oil until translucent.
  2. Add barley and cook until browned.
  3. Combine with remaining ingredients and bake, covered, at 350 degrees F, for about 45 minutes to 1 hour or until barley is tender but not mushy.

Tips and variations

  • To get your whole grain, you should eat hulled barley, since only the tough outer hulls are polished off. Pearl barley is polished some more, so that the outer bran layer is also scrubbed off. That means pearl barley is not a whole grain, so it doesn’t offer as many health benefits.
  • For a complete meal, serve this casserole with baked chicken, turkey, or fish and a garden salad.
  • Add mushrooms or shredded carrots.

Nutritional info

Calories
284
Total fat
9.9g
Saturated fat
3.4g
Cholesterol
12 mg
Sodium
382 mg
Total carbohydrates
43 g
Dietary fiber
9.5g
Protein
8.1 g
Total sugar
1.7g
Allergens
Tree nuts