Barley Casserole

“I am not a vegetarian but this was the only course I had for dinner and it was great!!I love barley and this is just another great way to prepare it.So simple and so good.”

“Very good.I did add a 16 oz package of stir fry veggies – trying to get our quota of vegetables.I will definitely be making this again.Thanks for sharing a great recipe.”

“Wow!Who knew barley could be such an awesome sidedish?!I used olive oil instead of butter.I added corn and sliced black olives. Also melted a little cheddar cheese on top during the last 5 minutes.This is so much better than the same old rice dish!”

“THis was really good and different.I love the fact it’s healthier than rice.You could add chicken or shrimp and have it as a main dish or leave as is for a side.I would think it would be good in tortillas also!I added shitake mushrooms to ours also.”

“Very nice for my first try cooking with barley.I used Rotel tomatoes with chiles instead of salsa since we forgot to buy salsa at the store and had some Rotel laying around.”

“Very good! Would go good as a side for mexican dish. It reminded me of Spanish rice. I used salsa picante.”

“I added leftover chicken that I needed to use up and cheese during the last few minutes in the oven. At the table my husband and I also added sour cream and that made the dish go from good to amazing. Tonight I’m planning to serve it the same way with a side salad and corn muffins. >br/br/

“Not sure what went wrong here but this came out so soupy! I ended up pouring off nearly two cups of liquid and cooking for an additional 10 minutes uncovered. I sauteed the barley until it was golden (5 ish minutes – though the time isn’t stated in the directions.) Perhaps it was too long? Not long enough? Whatever happened, the barley just wasn’t absorbing anything even after an hour in the oven. Since I ended up losing so much of the liquid, I stirred in diced tomatoes at the end for flavor. It was still very soggy but tasted alright.”

“Made as directed. Really love this. Will make over and over!”

“So simple and delicious.Next time I’ll try using veg. broth. Thanks for posting!”

“pretty good. next time i’ll use 1/2 the salsa.I did use vege broth instead. Tastes kinda like mexican rice,but, way better for you.Hubby liked , daughter liked in spite of spiciness. Thanks!!”

“This was simple AND delicious!”

“This is so good! I’ve also made it with a can of diced tomatoes instead of salsa, yum.”

“Very tasty.I use spicy salsa.We have this as a side dish with tacos instead of spanish rice.Makes a lot!”

“Loved this! I haven’t cooked with barley before so I wasn’t sure how it would turn out.I was pleasantly surprised with the nutty flavor. I also uncovered the pan for the last 10 minutes. This is similar to a rice recipe I have but the barley makes it a little unique.Thanks!”

“I’m eating the leftovers for lunch today. Delicious! I followed the recipe exactly. I had to uncover the dish the last 10 minutes to absorb the liquid but it was wonderful. Thanks for a healthy dish!”

“This was AWESOME.Hubby made it with 3/4 cup mild Pace (nothing scary in it and it just seasons the barley instead of overwhelming it).Served it topped with cilantro, but it really didn’t need it.He’s running out now to find some wild mushrooms because we’re having the leftovers tonight.And I normally HATE leftovers!Next time he says he will uncover for the last 15 minutes so the liquid can absorb.First class dish!Thank you so much!”

“This was great!I tweaked it a little though.I sauted the onion and then added the chicken broth and quick cooking barley.When cooked I added the salsa, salt and pepper.This made it a stove top recipe instead.”

“I loved this dish! I think the toasting of the barley really adds a depth of flavor.I used pearl barley and Pace Picante sauce mild. I cooked it for about an hour but the barley was not cooked. I upped the temperature to 375 for another 1/2 hour and it came out great. I added some Trader Joes Grilled chicken strips halfway through cooking. I love barley and will be making this often.”

“Wonderful! a great side dish.I reduced the butter slightly but otherwise stuck to the recipe and baked in the oven. As mentioned in other reviews it was a little soupy, but I left the lid on when I took it out of the oven & let it rest for a while and found that the excess liquid absorbed into the barley nicely.I also used another reviewer’s suggestion and sprinkled with cheese.Thank you for sharing such a yummy recipe that is so cheap and easy to make!”