Review: Barley Casserole

Since moving down here I've discovered the wonders of barley. It's not that New Zealand specialize in barley or anything, it's just that I bought a bag to try it out, and I'm really crazy about it. Eric hasn't been such a fan, but when I made this barley casserole last week, he completely changed his mind.

I like barley for a number of reasons. It has a nice flavor and reminds me a lot of brown rice (which I love and Eric tolerates). It is a whole grain, so it is quite cheap, quite filling, and quite healthy. The food pyramid says to "Make Half your Grains Whole" meaning you should aim for whole-grain foods for at least half of the grains you eat in any given day. I find this pretty easy since I don't really care for white bread.

The recipe was great. I made a couple of adjustments based on things I had on hand; I used broccoli instead of celery, and I topped the final dish with a bit of grated cheese. And of course, I used dried parsley instead of fresh because, please! Like I have fresh parsley lying around.

Recently my blog-friend (We're friends, right?) blogged a request for good food-storage recipes that require NO fresh ingredients. This one doesn't exactly fit the bill, but it can be easily adjusted. Instead of using fresh onions and garlic, used the dried seasonings. Instead of using fresh carrots and celery (or carrots and broccoli) used canned vegetables, like asparagus and green beans.

You can click on the link to get the recipe, but I've also copied it below for convenience sake. Does everyone wish I had been doing this all along? If so, I will keep it up.

Barley Casserole

INGREDIENTS

• 2 celery ribs, chopped
• 122 g carrots, finely chopped
• 7 green onions, chopped
• 12 g garlic cloves, minced
• 15 g butter or stick margarine
• 300 g uncooked medium pearl barley
• 3 g salt
• 0.3 g pepper
• 1065 ml chicken broth, divided
• 8 g minced fresh parsley
• 70 g slivered almonds

DIRECTIONS

1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.