Prep 20 mins
Cook 1 hr 15 mins
As a diabetic, I find that Barley really keeps my blood sugar level. I came up with this recipe to use as a side dish to replace rice. This side dish works really well with beef. Try it with a grilled steak that has been marinated in olive oil, garlic and rosemary or the Ann Lander's Meatloaf recipe that's posted in Recipezaar.
- 2 large yellow onions
- 3 tablespoons butter
- 1 1⁄2 cups medium pearl barley
- 2 cans chicken broth
- 1 (11 1/2 ounce) can tomato juice
- cooking spray
- Preheat oven to 375 degrees.
- Cut the onion into a medium dice.
- Saute in a non-stick skillet with the butter until you start getting those browned edges.
- Pour the barley into the skillet and coat with the onion and butter mixture.
- Spray a medium size casserole with cooking spray.
- Transfer the barley to the casserole.
- Pour the chicken broth and tomato juice into the casserole.
- Do not place a lid on the casserole.
- Bake for 60 to 75 minutes until the liquid is absorbed.
- Fluff before serving.
Wow! This was great! I substituted 1 tablespoon of soy sauce for 1 tablespoon of butter and I baked it for 1 hour with the lid ON.
Interesting. I'm looking up barley recipes, including barley tea because, having been recently diagnosed as diabetic,, it seemed that barley tea was having a good effect on my sugar level.. and here I've found another diabetic that says the same thing. Nice basic recipe. I'm going to try the soy sauce substitution, too.
this makes a nice base casserole. it did cook for 20 minutes longer because there was alot of liquid left, so i covered it. i also divided it, after it was cooked. i kept half as is. in the other half i added sauteed mushrooms and corn, cayenne and hot sauce for the more adventurous diners. we all enjoyed it