Barley is one of those grains you don’t think about a lot, but actually has good nutritional value. Barley has fiber and flavor. Great for someone watching carbs, like me. This dish isn’t pretty or glamorous, but it’s still a family favorite.
1-2 T olive oil (or butter if desired)
1 medium yellow onion, diced
3 stalks celery, diced
1 C barley, rinsed and drained
3 C stock (chicken, beef or vegetable, low sodium if desired)
Salt to taste, approximately ¼ t
White pepper to taste
Preheat the oven to 350°F.
In a medium frying pan, heat the olive oil over medium-high heat. Add the celery and onion. Saute until the onion is translucent. Place vegetables in a 3-quart covered pyrex casserole. Using the same frying pan, toast the barley and add to the vegetables. Into the covered casserole, add the stock. Add salt and white pepper to taste. Stir all ingredients to mix.
Bake in the oven for 45 minutes or until liquid is absorbed by the barley. Fluff and stir to mix all the ingredients. Serve hot.
(Note: To reheat leftovers, add ½ C stock and place in covered casserole in 350°F oven until liquid is absorbed, approximately 30 minutes.)