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Barley Casserole, Deluxe (D/P, TNT)
Source: "Perfectly Parve," by Eileen Goltz
Serves: 4 to 6

1-1/4 cup uncooked or quick-cooking barley
3 cups of water
1 tsp. olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 celery rib, coarsely chopped
1 small red or green pepper, coarsely chopped
1 carrot, coarsely chopped
2 cups canned tomatoes, drained
1/4 cup pine nuts, toasted (optional)
1/2 tsp. nutmeg
1/2 tsp. savory, ground
1 tsp. curry powder
1 tsp. dried thyme
Salt, to taste
Pepper, to taste
1/3 cup cheddar cheese (optional)

Preheat oven to 350°F degrees.

Toast barley over medium heat for about 5 minutes, stirring frequently. Add water and cook until tender.

Heat oil in a large skillet over medium high heat. Add onion, garlic, celery, bell pepper, and carrot.

Sauté until onion is soft, but not browned, about 5 minutes. Remove from heat. Add tomatoes, pine nuts, nutmeg, savory, curry, and thyme. Season with salt and pepper.

Combine with cooked grain and mix well. Spoon into lightly oiled 9"x13" casserole or baking dish. Cover and bake.

Dairy option: top with 1/3 cup cheese before baking.

Poster's Notes:
OK, here is the recipe for barley casserole (The original recipe calls for a combination of millet, wheat berries, barley and brown rice, which is very nice too).

Hope someone will like this as much as I do!!!

Posted by Yael de Kraker, Z'L

Nutritional Info Per Serving: N/A