Nutty Barley Bake

Total Time: Prep: 15 min. Bake: 1-1/4 hours´╝îMakes: 6 servings

When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me “the barley lady”, and now I wouldn’t dare bring anything this dish. Even if I double the recipe, I come home with an empty pan.
-Renate Crump, Los Angeles, California


  • 1 medium onion, chopped
  • 1 cup medium pearl barley
  • 1/2 cup slivered almonds or pine nuts
  • 1/4 cup butter, cubed
  • 1/2 cup minced fresh parsley
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (14-1/2 ounces each) beef broth
  • Optional: Additional parsley and green onions


  1. In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper.
  2. Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350┬░ for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.


3/4 cup: 257 calories, 13g fat (5g saturated fat), 20mg cholesterol, 704mg sodium, 30g carbohydrate (2g sugars, 7g fiber), 7g protein.

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