📝 About This Recipe
This comforting casserole reimagines pearled barley as a luxurious, nutty base for a medley of caramelized root vegetables and aromatic herbs. Unlike stovetop grains, the oven-baking method allows the barley to absorb a rich, savory broth slowly, resulting in a perfectly tender texture without any gumminess. It’s a hearty, wholesome dish that brings a rustic elegance to your table, celebrating the deep, earthy sweetness of roasted carrots, parsnips, and red onions.
🥗 Ingredients
The Grain Base
- 1.5 cups Pearled Barley (rinsed thoroughly under cold water)
- 3.5 cups Vegetable or Chicken Broth (low-sodium, kept hot)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 3 cloves Garlic (minced)
Roasted Vegetables
- 2 medium Carrots (peeled and cut into 1/2-inch half-moons)
- 2 medium Parsnips (peeled and cut into 1/2-inch cubes)
- 1 large Red Onion (cut into 1-inch wedges)
- 2 cups Butternut Squash (peeled and cubed into 3/4-inch pieces)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt & Black Pepper (or to taste)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/3 cup Parmesan Cheese (freshly grated (optional for garnish))
- 1/4 cup Toasted Walnuts (roughly chopped for crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position one rack in the center for the barley and one in the upper third for the vegetables.
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2
In a 9x13 inch baking dish or a large oven-safe casserole, combine the rinsed pearled barley, minced garlic, and the cubed butter.
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3
Pour the hot broth over the barley mixture. Cover the dish tightly with a lid or a double layer of aluminum foil to ensure no steam escapes.
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4
Place the barley on the center rack and bake for 45-50 minutes. The grains should be tender and most of the liquid absorbed.
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5
While the barley begins its first 10 minutes of baking, prep your vegetables. On a large rimmed baking sheet, toss the carrots, parsnips, red onion, and butternut squash with olive oil, thyme, salt, and pepper.
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6
Spread the vegetables in a single layer. Slide the tray into the upper rack of the oven. Roast for 30-35 minutes, tossing once halfway through, until edges are caramelized and golden brown.
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7
Once the barley is done, remove it from the oven and let it stand, covered, for 5 minutes to allow any remaining moisture to distribute.
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8
Remove the foil from the barley and fluff the grains gently with a fork. You should see a beautiful, glossy sheen from the butter.
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9
Transfer the roasted vegetables directly from the baking sheet into the barley dish. Pour over any flavorful oil left on the sheet.
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10
Drizzle the fresh lemon juice over the mixture and gently fold in the chopped parsley and toasted walnuts.
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11
Taste and adjust seasoning with an extra pinch of salt or a crack of black pepper if needed.
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12
Garnish with freshly grated Parmesan cheese and serve warm directly from the casserole dish.
💡 Chef's Tips
Always rinse pearled barley thoroughly to remove excess starch, which prevents the casserole from becoming gummy. For the best texture, ensure your broth is hot before pouring it over the barley to jumpstart the cooking process. Don't overcrowd the vegetable roasting pan; if they are too close, they will steam rather than caramelize. If you prefer a vegan version, substitute the butter with olive oil and skip the Parmesan garnish. You can swap the vegetables based on the season—try zucchini and cherry tomatoes in the summer with a shorter roasting time.
🍽️ Serving Suggestions
Serve as a hearty main course alongside a crisp arugula salad with a balsamic vinaigrette. Pairs beautifully with a chilled glass of Chardonnay or a light Pinot Noir. Excellent as a side dish for roasted lemon-herb chicken or grilled pork chops. Top with a poached egg for a luxurious, protein-packed brunch option. Add a dollop of Greek yogurt or labneh on top for a creamy, tangy contrast.