Barley Corn Casserole

Submitted by ElaineAnn

"Tasty low-fat, hi-fiber side dish to serve with chicken, pork, or fish."

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 garlic cloves, minced
• 1 cup chopped onion
• 2⁄3 cup chopped carrot
• 1 tablespoon cooking oil
• 3 cups chicken broth
• 1 cup pearl barley
• 1⁄4 teaspoon sage
• 1⁄4 teaspoon salt (optional)
• 1⁄8 teaspoon pepper
• 2 cups frozen corn, thawed
• 1⁄2 cup chopped fresh parsley

directions

1. In a skillet over medium heat, sauté garlic, onion, and carrots in oil until tender.
2. Transfer to greased 2-quart baking dish; add broth, barley, sage, salt, and pepper. Mix well.
3. Cover and bake at 350° for 1 hour. Stir in corn and parsley, cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through.

Reviews

[Paka1931]

Wow. I made this as a side last night and it was fantastic. I've been looking for different ways to use barley, other than soups, and this was perfect. I added left over chicken and 2T of chia. Next time I'm adding some mushrooms! Thanks for a wonderful dish.

 

[mama smurf]

Delicious! I made this as directed and served it with recipe#467300#467300 and recipe#206818#206818. Going into my Favorites of 2011.

 

[SteelerSue]

I really liked this recipe. It made a really good side dish and then it made a really good lunch. The texture of everything was really good together. It would be a good side dish with almost anything. Very delicious and satisfying. Thanks for sharing!

 

[loof751]

This is a wonderful dish - pure comfort food that's healthy too! I don't care for onion so used chopped celery instead, otherwise made just as directed. Served as a meatless main dish, with some sauteed zucchini and a small salad, and enjoyed a hearty healthy meal - thanks for sharing the recipe!

 

[Annacia]

I made this for National Soup Month in Zaar Holiday Tag. I made it in a 3 serving size and used 5 cups of chicken broth and doubled the seasonings ask for in that serving amount and simmered instead of baked it. I must say that it really makes a great soup. I had a small amount of leftover chicken breast in the fridge, less than 1/2 a cup, so I diced it up and tossed it in basically to use it up. As soup, the bit of chicken was a nice addition. This made a hearty, satisfying and tasty soup that even my picky DH ate a huge bowl of it. It looked like toni's pic except it was swimming in broth. A very good,and adaptable, recipe. Thanks for sharing ElaineAnn.