Vegetable Barley Bake

Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

A nice change from rice or potatoes, with the added benefit of extra fiber. This recipe is from Light and Tasty.

Ingredients Nutrition

Directions

  1. In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
  2. Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
  3. Stir in the broth, barley, and pepper.
  4. Cover and bake at 350F for 50 minutes.
  5. Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

Reviews

(6)
Most Helpful

Fantastic recipe! My entire family loved it. I used olive oil instead of butter. Will make often!

LizP February 28, 2010

This is a very nice alternative to rice. I ommitted the onion and used seasoning instead and added some fresh brocoli florets. It makes a lot which is good for a family of 4!

Mom of 2 picky eaters April 08, 2008

The only time I used barley was to make soup.This is a great way to make a meal with it.It's good and it's filling.Instead of butter I used canola oil and cut it down to 1 cup of barley.I wish I would have discovered this recipe many years ago when I was feeding my 4 sons who were always hungry!!! Thank so much for posting;I will be making this again;my DH also really enjoyed it. Sage/Rita I made this again; started off with 1 pd ground turkey and ended up with a complete meal.I highly recommend this recipe! Rita

Sage November 14, 2007

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