Prep 20 mins
Cook 2 hrs
This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.
- 29.58 ml olive oil, divided
- 236.59 ml celery, chopped
- 236.59 ml onion, chopped
- 2 garlic cloves, minced
- 295.73 ml pearl barley
- 236.59 ml long grain brown rice, white works well too
- 1419.54 ml boiling water
- 236.59 ml carrot, julienne
- 44.37 ml chicken bouillon powder, I use liquid
- 14.79 ml parsley flakes
- 1.23 ml red pepper flakes
- Preheat oven to 350*.
- Heat 1 tbsp of oil in a large frying pan on medium heat.
- Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
- Transfer to a 3 quart casserole dish.
- Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
- Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
- Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
- Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.
Really liked the versatility and taste of this side dish -- served with steak filet Mignon, but could see it being a great side for a number of different main dishes (or a meal all by itself). Plus, it tasted even better the next day with leftover Italian Roast Pork Loin (another recipe from this site). Like other reviewers, I added mushrooms, but sauteed them separately with a little bit of butter, and also used homemade chicken stock. Next time, I might add some peas at the last minute, or perhaps sauteed fresh asparagus.
Very good and I was delighted to have leftover portions in the freezer. This recipe has a mild flavor that combines well with most anything served either on it or on the side. Mine did take the full two hours to absorb all the liquid and soften appropriately. Only change I made was to use homemade broth rather than bouillon and water. Oh, and I added salt and pepper.
A real winner.We love rice and pearl barley but have never had a dish similar to this before. Happy to have left overs . Great flavor and by adding red pepper flakes to personal taste will suit all taste buds. A recipe that will be made often. Happy to have you as a team mate for Aus/NZ recipe swap#24