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4 to 6 servings


Barley has been used in a variety of ways in the American cuisine since early colonial days. 

Serve this casserole as an entrée or a side dish


  • 2 tablespoons butter or margarine
  • ½ cup medium barley
  • 1 cup chicken broth
  • 1/3 cup hot water
  • 1/3 cup sliced fresh mushrooms
  • 2 to 3 tablespoons thinly sliced green onion (include some green parts)
  • 1 to 2 tablespoons diced pimento (well drained)
  • Salt to taste
  • ½ cup sliced almonds


In a medium heavy skillet, melt butter over moderate heat; add barley and brown lightly, stirring frequently.  Add chicken broth, hot water, mushrooms, green onion, and pimento, mixing well; bring mixture to a simmer.


Transfer barley mixture to a 1-quart casserole lightly coated with non-caloric vegetable cooking spray.  Cover and bake in a preheated moderate oven (350 degrees F.) for 55 minutes or until barley is tender.  Uncover, stir barley mixture, season with salt to taste, and evenly sprinkle almonds over the top of the casserole.  Continue baking, uncovered, for about 5 to 7 minutes or until almonds are lightly browned.  Serve immediately.


Variation: Sauté 8 to 12 ounces ground beef or uncooked ground chicken or turkey in the skillet before adding barley.  May omit butter or margarine, if desired.  Add remaining ingredients and bake as previously directed.  Use beef broth, if using ground beef.

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