Barley-Vegetable Casserole
Submitted by bradfod
Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that’s hearty without being heavy.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsProof that a casserole doesn’t need cheese, cream, or meat to be deeply satisfying.
The barley gets toasted first in a dry skillet, which builds a nutty depth that carries the whole dish.
Cauliflower, mushrooms, carrots, and onion get a quick sear before joining the barley in a casserole dish with vegetable broth, garlic powder, and black pepper.
As it bakes, the barley swells and absorbs the broth, turning tender and almost creamy while the vegetables soften around it.
Every serving clocks in low on calories but high on comfort.
Pro Tips
- Stir the casserole a few times while it bakes. This prevents the barley on top from drying out and ensures even cooking.
- Toast the barley until it smells like popcorn. That step takes two to three minutes but adds a layer of flavor you can’t get any other way.
- Let it rest five minutes after pulling it from the oven. The barley finishes absorbing the last bit of liquid and the texture firms up.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray nonstick cooking spray on 1 ¾ qt casserole dish. In large nonstick skillet, over med heat, cook barley for 2 to 3 min until lightly browned - in sm amt of water or broth.
Stir frequently.
Place in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 min.
Add mushrooms and carrots.
Cook 5 more min, stirring frequently.
Add veggies to casserole.
In a sm bowl, combine water, broth mix, garlic powder, and pepper.
Mix well and add to casserole.
Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of the liquid has been absorbed.
Stir several times while baking.
Let stand 5 min, then mix and serve.
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