Nutty Barley Bake

Discover the wholesome delight of this Nutty Barley Bake, a warm and hearty dish that combines tender pearl barley, colorful sautéed vegetables, and the satisfying crunch of toasted almonds. Perfectly seasoned with thyme, garlic, and fresh parsley, this bake offers a rustic blend of earthy and nutty flavors that's both nourishing and comforting. Topped with optional parmesan for a golden, cheesy crust, it’s an ideal plant-forward side dish or a filling vegetarian main. With its simple preparation and rich texture, this barley casserole is a must-try for anyone seeking nutritious, crowd-pleasing comfort food. Perfect for weeknight dinners or meal prep, it’s a versatile recipe that will quickly become a family favorite.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 2.5 cups vegetable stock
• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 2 cloves, minced garlic
• 1 large, peeled and diced carrot
• 1 diced celery stalk
• 1 cup, sliced button mushrooms
• 0.25 cup, toasted and chopped almonds
• 2 tablespoons, chopped parsley
• 1 teaspoon, dried thyme
• 0.25 teaspoons, freshly ground black pepper
• 0.5 teaspoons salt
• 0.25 cup, grated parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the pearl barley under cold water and drain.

Step 3

In a medium saucepan, bring the vegetable stock to a gentle boil. Add the rinsed barley, reduce the heat to low, and simmer uncovered for 20 minutes. The barley should be tender but not fully cooked. Drain any excess liquid and set aside.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic, diced carrot, and celery. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Stir in the sliced mushrooms, dried thyme, salt, and black pepper. Cook for 5 more minutes until the mushrooms release their moisture and are tender.

Step 7

In a large mixing bowl, combine the partially cooked barley, sautéed vegetables, toasted almonds, and chopped parsley. Mix well to combine.

Step 8

Grease a medium-sized baking dish with a small amount of olive oil. Transfer the barley and vegetable mixture to the dish and spread it evenly.

Step 9

If using, sprinkle grated parmesan cheese on top of the mixture for a golden, cheesy crust.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and slightly crispy.

Step 11

Remove from the oven and let the Nutty Barley Bake rest for 5 minutes before serving. Garnish with extra chopped parsley if desired.

Nutrition Facts

Serving size	1218 grams (1218.0g)

Amount per serving	% Daily Value*
Calories	1735

Total Fat 68.70g	88%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 4.50g
Cholesterol 53mg	18%
Sodium 3525mg	153%
Total Carbohydrate 223.60g	81%
Dietary Fiber 49.10g	175%
Total Sugars 20.70g
Protein 63.60g	127%

Vitamin D 13IU	64%
Calcium 1068mg	82%
Iron 12mg	69%
Potassium 2406mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 14.4%

Carbs: 50.6%