Herbed Barley Casserole

Herbed Barley Casserole

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Elaine Douglas


Inexpensive and nutritious, this is a good substitute for rice, potatoes, or noodles. It is from the Kings Wife's Cookbook published in 1980.


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10 - 12
10 Min
1 Hr 15 Min
Convection Oven


  • 1 c
    celery, finely chopped
  • 1/2 c
    green onion or cooking onion, finely chopped
  • 2 Tbsp
  • 1 lb
    package pearl barley
  • 4 c
    chicken or beef broth
  • 1 c
    parsley, finely chopped
  • 1 c
    pine nuts or peanuts

How to Make Herbed Barley Casserole


  1. Saute onion and celery in butter. Add pearl barley, brown slightly and stir until all grains are coated.
  2. Transfer mixture to a buttered casserole that will accommodate double the barley's raw volume. Pour 2 cups broth over the mixture and bake, covered at 350 degrees for 30 minutes.
  3. Add parsley and mix through. Add remaining 2 c. broth, sprinkle nuts on top and bake for 30 minutes, uncovered, mixing occasionally.

Printable Recipe Card

About Herbed Barley Casserole

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Canadian
Dietary Needs: Low Sodium Wheat Free
Other Tags: For Kids Healthy Heirloom

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