Barley Casserole Recipe

Barley Casserole Recipe

  • 2 celery ribs, chopped
  • 2 medium carrots, finely chopped
  • 7 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 1 1/2 cups uncooked medium pearl barley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 1/2 cups chicken broth, divided
  • 2 tablespoons minced fresh parsley
  • 1/2 cup slivered almonds
  1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
  2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
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