Bountiful Barley

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Total Time
1hr 35mins
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.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cut the onion into a medium dice.
  3. Saute in a non-stick skillet with the butter until you start getting those browned edges.
  4. Pour the barley into the skillet and coat with the onion and butter mixture.
  5. Spray a medium size casserole with cooking spray.
  6. Transfer the barley to the casserole.
  7. Pour the chicken broth and tomato juice into the casserole.
  8. Do not place a lid on the casserole.
  9. Bake for 60 to 75 minutes until the liquid is absorbed.
  10. Fluff before serving.
Most Helpful

5 5

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.

4 5

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.

4 5

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