13. J’s Pearl Barley Casserole (repost)

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I’ve been eating badly for a little while here, and it’s about time for something wholesome – something wholesome like pearl barley casserole! A throwback recipe that quickly works up and fills you up.

I have an inherent trust for recipes that begin with a generous cube of butter and chopped onion in a pan, sizzling to brownness. This start, while totally not indicative of whether the rest of the recipe will be good, fills me with a trust that whatever results will be tasty and bursting with the earthy spice of onion.

Pearl Barley Casserole has this going for it – and it starts with a lot of delicious, diced veggies sizzling together before gaining an uncommon grain addition and being baked. This combo is good for me because, despite what it looks like, I’m trying to make 2016 a healthy eating year. Certainly there have been a healthy quantity of bread pudding servings and a few too many triple peanut butter cookies, but my overall goal, as perhaps iterated back when I was writing about A’s lentil soup, is to use my unbridled enthusiasm for food to also fill my home with healthy leftovers that make for easy and delicious packed lunches for work.

So far, this has been very successful indeed – and today, the already meditative stance that cutting and chopping veggies usually grants me was extra helpful as I came home from a morning meeting with a ferocious level of hunger. I knew that this level of out-of-proportion need to feel tended to result in poor consumption choices – read, I just eat everything, usually with cheese on top – so I set to work: chop the onion, chop a shallot (why not?), sautee the onion and shallot while you chop celery, then chop pepper and mushroom while those cook. My hunger pangs abated; not that I wasn’t gonna still nosh through some falafel for lunch, but it was enough to calm me, and I finished a handy side dish. While it includes butter, this dish packs so many veggies and the starchy barley that one could still call it quite healthy: per serving, it is quite low in fats. Barley, while not particularly different in nutritional content from wheat, is a nice variety – after my first experiment with farro, I am now convinced that dishes that sub a different grain in for rice are more than worth they while.

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This recipe was given to me by J, one of my husband’s aunts. She’s been present for a lot of the important times that I’ve spent with Husband’s family; she is welcoming and fun. I was especially warmed to know that when my mother-in-law told her about this blog, she wanted to send me more recipes! This is the kind of enthusiasm I cherish in Husband’s family: no matter the project, I know these folks are behind me and behind the goals that Husband has as well.

J lives not too far off, and I’m excited to go visit her soon, not only because she and Husband’s uncle have a hot tub… ๐Ÿ™‚ Since I’ve lately begun trying my hand at yeast breads, I’m hoping to be able to bring a loaf or two.

Does anyone reading this have a favorite bread recipe? It seems really fun to make my own with whatever I want to put in it, and I’ll make sure to write about the experience of making it. FullSizeRender.jpg

Pearl Barley Casserole:

3 T Butter

1 large onion, chopped (I added a shallot! Yum!)

2 ribs celery, chopped

1 cup pearl barley

1 package of mushrooms, diced

1 green bell pepper, chopped

2 cups chicken broth

salt and pepper to taste

 

Preheat oven to 350` – melt butter and cook onion until browned. Add celery and cook about 5 more minutes. Mix barley into vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mix; season to taste with salt and pepper. Pour low-sodium broth into barley mixture and bring to a boil; cover dish. Bake in oven until barley is tender (approx 30 minutes); uncover and bake until barley absorbs moisture. About 15 minutes – low fat!! Enjoy!

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11 comments on “13. J’s Pearl Barley Casserole (repost)

  1. […] via 13. Jโ€™s Pearl Barley Casserole (repost) โ€” Recipe in a Bottle […]

    Liked by 1 person

  2. Oh my gosh, so yummy! Thanks for sharing this recipe!!

    Liked by 2 people

  3. Food looks good. Thanks for sharing.

    Liked by 1 person

  4. thestepmomma says:

    i need to see the end result!

    Liked by 2 people

  5. This sounds nice but I am curious about the carton of chicken broth. Can you tell me exactly what it is, I’m not aware that we have ‘packets of broth’ in the UK like that, plenty of tins.

    Liked by 2 people

  6. Jheelam says:

    This is so droolworthy

    Liked by 2 people

  7. Ditto on the eating badly and trying to go for some healthier options. Looks delicious. ๐Ÿ™‚

    Liked by 2 people

  8. piratepatty says:

    Thanks for sharing! I’m assuming I can trade out the chicken broth for vegetable broth? Plant based eater here.

    Liked by 2 people

  9. Sounds delicious! As for breads, well it’s not exactly bread, but a few times when faced with a gluten free challenge for lunch I’ve made fresh bagels and then served them hot out of the oven with various filings like salmon and cream cheese or salami and salad. It’s gone down a treat, especially since people on gluten free diets rarely get to have things like bagels. I imagine they’d be even better made on regular flour, although the other guests didn’t actually notice any difference in texture due to the gluten free flour, probably because they were served so fresh.

    Liked by 2 people

  10. quiall says:

    I used to make a lot of bread, here is my favourite:

    GOLDEN CHEESE BREAD

    2 TSP SUGAR
    1/2 CUP WARM WATER
    1 ENVELOPE DRY GRANULAR YEAST
    1 CUP MILK
    2 TBSP BUTTER, MELTED
    4 TSP SUGAR
    SALT
    3 TO 3-1/2 CUPS FLOUR
    1-1/2 CUPS SHREDDED CHEESE

    DISSOLVE 2 TSP SUGAR IN WARM WATER. STIR IN YEAST; LET STAND 10 MINUTES. COMBINE MILK, MELTED BUTTER, 4 TSP SUGAR, SALT AND YEAST, MIXTURE IN LARGE BOWL. STIR IN ABOUT 3 CUPS FLOUR TO MAKE A STIFF DOUGH.

    TURN OUT ON FLOURED BOARD. KNEAD UNTIL ELASTIC, WORKING IN ADDITIONAL FLOUR, ABOUT 8 MINUTES. PLACE DOUGH IN BUTTERED BOWL, TURNING IT TO GREASE ALL OVER. COVER. LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR.

    PUNCH DOUGH DOWN, TURN OUT ON LIGHTLY FLOURED BOARD. ROLL OUT INTO A 14 X 12 INCH RECTANGLE. SPRINKLE WITH CHEESE. ROLL UP, JELLY-ROLL STYLE, STARTING AT LONG END; CUT ROLL INTO 1 INCH SECTIONS. CUT EACH SECTION INTO TWO. DIVIDE PIECES OF DOUGH EVENLY BETWEEN TWO WELL BUTTERED 8-1/2 X 4-1/2 X 2-1/2 INCH LOAF PANS, BEING CAREFUL THAT CUT SURFACES OF DOUGH DO NOT TOUCH SIDES OR BOTTOMS OF PANS. COVER. LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR. BAKE IN A 375 degree OVEN FOR 25 – 30 MINUTES OR UNTIL DONE. MAKES 2 LOAVES

    Liked by 2 people

  11. […] via 13. Jโ€™s Pearl Barley Casserole (repost) โ€” Recipe in a Bottle […]

    Liked by 1 person

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