Cheesy Baked Pearl Barley

Indulge in the comforting flavors of Cheesy Baked Pearl Barley, a hearty dish that combines wholesome ingredients with creamy, cheesy goodness. This recipe transforms nutty pearl barley into a luscious bake, infused with sautéed onions, garlic, carrots, and earthy mushrooms, all tied together with fresh thyme. A rich blend of cheddar and Parmesan cheeses melts into a velvety filling, topped with a golden-bubbly crust for irresistible texture. Perfect as a satisfying vegetarian main course or a crowd-pleasing side dish, this easy-to-make casserole is baked to perfection in under an hour for a cozy, flavor-packed dinner. Pair it with a fresh garden salad or serve solo for an unforgettable meal!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 3 cups water
• 2 tablespoons butter
• 1 medium (diced) yellow onion
• 2 minced garlic cloves
• 1 medium (diced) carrot
• 1 cup (sliced) mushrooms
• 1 teaspoon fresh thyme leaves
• 1.5 cups vegetable or chicken broth
• 0.5 cup heavy cream
• 1.5 cups (shredded) cheddar cheese
• 0.5 cup (grated) Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon (for greasing) olive oil
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Rinse the pearl barley under cold running water until the water runs clear. Then, combine the pearl barley and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the barley is tender but still chewy. Drain any excess water and set aside.

Step 2

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and diced carrot. Sauté for 5 minutes until the vegetables begin to soften and the onion becomes translucent.

Step 4

Add the sliced mushrooms and thyme leaves to the skillet, cooking for an additional 5-7 minutes until the mushrooms soften and release their moisture.

Step 5

Stir the cooked barley into the skillet with the vegetable mixture. Add the vegetable (or chicken) broth, heavy cream, salt, and black pepper. Mix well to coat everything evenly.

Step 6

Reduce the heat and gradually fold in 1 cup of the shredded cheddar cheese. Stir until the cheese melts and the mixture becomes creamy.

Step 7

Transfer the mixture to the greased baking dish. Sprinkle the remaining 0.5 cup of cheddar cheese and the grated Parmesan cheese evenly over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.

Step 9

Remove the dish from the oven and allow it to cool slightly for 5 minutes. Sprinkle with fresh parsley before serving.

Step 10

Serve warm and enjoy this cheesy, hearty delight as a main course or a delicious side dish!

Nutrition Facts

Serving size	(2029.3g)

Amount per serving	% Daily Value*
Calories	2475.4

Total Fat 141.3g	0%
Saturated Fat 76.3g	0%
Polyunsaturated Fat 3.8g
Cholesterol 371.0mg	0%
Sodium 4720.0mg	0%
Total Carbohydrate 206.4g	0%
Dietary Fiber 37.5g	0%
Total Sugars 13.2g
Protein 81.7g	0%

Vitamin D 4.5IU	0%
Calcium 1351.9mg	0%
Iron 6.7mg	0%
Potassium 2255.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 13.5%

Carbs: 34.1%