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Vegetable Barley Bake

4 | 0 Reviews
Total Time:Prep: 25 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Shirley Doyle, Mount Prospect, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2023

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. —Shirley Doyle, Mount Prospect, Illinois

TEST KITCHEN APPROVED

Vegetable Barley Bake

4 | 1 Reviews Add your review
Yield:10 servings
Prep:25 min
Cook:55 min
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Ingredients

  • 3 medium sweet red or green peppers, chopped
  • 4 cups sliced fresh mushrooms
  • 2 medium onions, chopped
  • 2 tablespoons butter
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 1-1/2 cups medium pearl barley
  • 1/8 teaspoon pepper
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Directions

  1. Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper.
  2. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

Nutrition Facts

3/4 cup: 155 calories, 3g fat (2g saturated fat), 6mg cholesterol, 158mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1.500 starch, 1 vegetable, 0.500 fat.
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