Baked Barley
Yield
4 servingsPrep
?Cook
90 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pearl barley
|
|
| 1 | each |
onions
chopped fine |
|
| 2 | cups |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 1 | each |
onions
chopped fine |
|
| 473 | ml |
vegetable stock
|
|
Directions
Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300℉ (150℃) oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings.
Variation: Add 2 tablespoons minced parsley; ½ to 1 teaspoon of your favorite herbs.
