The combination of barley and bulgur in this casserole makes it nutty, chewy, and so flavorful. Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants. Cover the slow cooker and cook on low for six to eight hours or high for three to four hours. It is hearty and full of protein and fiber. Cook until the mushrooms are soft, about five minutes more. © 2006-2020 LoveToKnow, Corp., except where otherwise noted. Remove the rehydrated mushrooms from the broth and chop them finely. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Serve immediately. Did I mention that? Required fields are marked *. Add the barley and cook, stirring, until slightly browned. Add the mushrooms, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Preheat oven to 350 degrees F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. It’s a favorite lunch of mine – tons of protein, fiber, and most importantly, flavor! Thank you much! I thought the addition of cauliflower might be odd (texture-wise) but it was good. So simple and satisfying, and great reheated as well. Soak the dried mushrooms overnight in the vegetable broth for even more mushroom flavor. Cook Time: 1 hour 20 minutes. Transfer to a casserole dish that has been lightly coated with cooking spray. Thirty minutes before cooking is done, stir in 2 cups of peas. Pour the broth over the barley mixture and mix well. Total Time: 1 hour 40 minutes. I titled this vegan, which it is, but it’s reallly good with a little bit of melted sharp cheddar on top. Keep covered with foil until ready to serve. The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". Bulgar is similar to cracked wheat, made out of wheat berries, but is par-boiled before the drying process for quicker cooking. And soooo good. All Rights Reserved. This filling vegan casserole is great for meat-eaters too! Cook 2-3 minutes, stirring frequently, until lightly browned. Season with salt and pepper to taste and mix well. Barley is a nourishing and satisfying grain that is perfect for vegetarian dishes. All Rights Reserved. Instead of steeping the mushrooms the night before in vegetable broth, just add it to the slow cooker in the morning. Serve it with a simple side salad for a delicious meal. This looks perfect for the cooler weather when I tend to cringe at the thought of a cold salad for lunch! Life can be complicated, cooking shouldn't be! Note: Adding cheese on top will make it no longer vegan, but it’s delicious! Barley, Bulgur and Vegetable Vegan Casserole. It not only adds flavor but it gives the cake a richer, creamier texture. This casserole makes a meal all by itself, or you can add a fruit salad on the side to help cool down the spices. Hi, I'm Rachel! To make a vegetable risotto instead of the mushroom risotto: To make this recipe vegan, leave out the Asiago cheese. 21 Vodka Cocktails That'll Knock Your Socks Off, 10 Copycat Pizza Recipes From Famous Restaurants. Add the chili powder, cayenne, cumin, cilantro, salt, pepper, and lime juice. It’s one of my mom’s favorite recipes. Ever since Rachel made this for me during a play date I have been making it on a regular basis. Makes a fantastic lunch. The recipe serves 4. The night before making your risotto, bring the vegetable stock to a boil in a small saucepan. You can also replace the tomatoes and peppers with your one cup of your favorite salsa. 3 cups kale, stems removed and leaves chopped, 1/8 teaspoon freshly cracked black pepper. Try these hearty barley dishes for your next meal. Turn up the heat to high and add the white wine, reduce over the heat for a minute, then pour in the … If you've never had barley before, add some for a delicious and filling meal. The black beans give a nice smoothness and then you get lots of added flavor from the vegetables and the herbs in here — thyme and parsley. I did, however, make the mistake of questioning the amount of liquid called for. Let stand 5 minutes, mix and serve. Wonderful combo of ingredients. In a large saute pan, heat the olive oil until it shimmers. Instead, add one zucchini that has been chopped and one cup of cubed butternut squash. This recipe calls for a vegan shredded cheese, such as soy or hemp cheese. Add the black beans, tomatoes and peppers, cooked barley, and corn and stir to combine. Copyright © 1995-2020 . Add the dried mushrooms. Add the onions and cook, stirring occasionally, until they are soft, about five minutes. Why wasn't this page useful? Pour the casserole into the prepared casserole dish … It’s not some wimpy salad where you eat it and then 30 minutes later you eat a Snicker’s bar because you’re still hungry. for a minute. Don't use the dried porcini or button mushrooms. Our little secret. I make it, eat it for lunch for a week, and then make it again. Stir to mix. Preheat oven to 350 degrees F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. And shockingly enough, N (who eats nothing but macaroni and cheese) really likes this. If you aren't vegan and eat dairy-based cheeses, feel free to substitute with Monterey Jack or cheddar. Gonna try that when I make. Pour the casserole into the prepared casserole dish and sprinkle it with the grated cheese. No one will know your secret ingredient! Toddlers. He’ll love something at lunch and hate it at dinner. Mix well and stir into casserole. It can be made from everything from potatoes to beets. Vegetarians you can listen. Pudding mix. Sometimes I make it in the morning or even in the evening before bed — then it’s all set and will last me 4 or 5 days depending on if other family members eat this. We are all about tasty treats, good eats, and fun food. Casseroles are so satisfying and usually easy to make. It’s a whole grain with lots-o-fiber. Cook, stirring frequently, until everything is warmed through. It was fantastic! Egg white casserole with sweet potato crust, Chicken and kale casserole with whole wheat pasta, 2 medium carrots, diced small (3/4 to 1 cup), 1 8-ounce package of mushrooms, roughly chopped, 1/3 cup fresh parsley (loosely packed), chopped, 1/2 of a yellow onion, chopped small (3/4 to 1 cup), 1 15-ounce can black beans, drained and rinsed. According to the Whole Grains Council, people who eat barley report having greater satiation and eating fewer calories when barley is part of a meal. Slow Cooker Barley Risotto With Mushrooms, 10 Key Tips for Social Distancing at Thanksgiving, How Not to Spread Germs During the Holidays (Easy Tips), Holiday Travel Tips for Safe & Stress-Free Traveling, 23 Creative Thanksgiving Family Traditions, 1 (4 ounce) package dried porcini mushrooms, 1/4 teaspoon fresh cracked black pepper, divided, 1/4 cup dry white wine, such as Chardonnay. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds. Join our community of 201,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Saute onions 5 minutes in same skillet, stirring frequently. So this fits right in with my taste buds. Combine remaining ingredients in a bowl. This was the first time I cooked barley as the main ingredient in a recipe (I'd used it in soups and stews before). Bake in the preheated oven until the casserole is hot and the cheese is melted, 30 to 40 minutes. I had to uncover the casserole and raise the oven temp to get the excess liquid to cook off. I can see the cheese on this—or not. Cook, stirring frequently, until everything is warmed through. Vegetable-Barley Casserole Weight Watchers dried oregano, onion, frozen corn kernels, table salt, diced tomatoes with chilies and 8 more Vegan Sausage & Pearl Barley Casserole Cauldron lemon, sausages, bay leaf, vegetable stock, red pepper, kale and … I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Replace the tomatoes and peppers with a 14 ounce can of chopped tomatoes, undrained. Saute the onions by themselves and add them to the slow cooker with the other ingredients. If you’ve ever eaten tabbouli, you’ve probably had bulgur. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks. Cover and bake in the preheated oven for 1 1/2 hours, or until barley … Stir in the Asiago cheese and parsley. Prep Time: 20 minutes. Add the onions, green pepper, and jalapeno and cook, stirring occasionally, until the vegetables are soft, about five minutes. In a casserole dish, combine all ingredients. I am dying for a casserole like this. Lather, rinse, repeat. 2/3 cup barley1 cup onion, chopped1 cup cauliflower florets, chopped into 1/4 inch pieces1 cup mushrooms, chopped1 cup carrots, finely shredded2 1/2 cups vegetable stock1/4 teaspoon garlic powder. Oops! My package of barley said to use a lot more liquid per cup of barley so I added more. In the morning, heat the olive oil over medium-high heat in a large saute pan. Replace the wine with the juice of two lemons. Gimme!!! Please help us improve. Or at least he did last time I made it but goodness knows that doesn’t mean anything. Put them in the crockpot, along with the broth, the onions and mushrooms, the pearl barley, thyme, carrots, wine, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Pour the chicken broth into the skillet and heat until hot. It really is a satisfying, healthy meal option! It's also hearty and filling, so it's the perfect grain to add to all kinds of casseroles. Leave out the mushrooms. Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 inch casserole dish with nonstick cooking spray. So if you’re like me and hate making lunch (I seem to realllly hate making lunch lately – I don’t know what is going on with me), this is your perfect solution. Barley has a slightly nutty flavor that complements many casseroles. Making a barley risotto in a slow cooker helps you eliminate all of the stirring necessary for a typical risotto. What's the secret ingredient in these cakes? Your email address will not be published. Transfer to a casserole dish that has been lightly coated with cooking spray. Add the black beans, tomatoes and peppers, cooked barley, and corn and stir to combine. If you’re not familiar with bulgur — you can read more about it here. Yield: 4 as a main, 8 as a side. Maybe I need to make another batch of this so I will at something besides popcorn for lunch. Add salt and pepper and then turn into the prepared casserole. I typically buy Bob’s Red Mill Bulgur. It’s a favorite lunch of mine – tons of protein, fiber, and most importantly, flavor! You can replace it with a vegan cheese, or even stir in some nutritional yeast over the top to give it a cheesy flavor. Cook 2-3 minutes, stirring frequently, until lightly browned. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. I just had an entire week of pasta and pizza. I love this recipe! I started liking barley and bulgur as a kid. I go on spurts where I make this casserole repeatedly. Important point.
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