Simple Barley Casserole

I first published this recipe (with plenty of photos) in June, 2014. My introductory words have changed; the recipe has not. Given the state of the world right now, this economical recipe bears repeating ... but!

Say it isn’t so! Barley has actually fallen out of favor among young cooks? With the stock market up and down like a yo-yo  and interest rates rising and the price of meat and fish so high you’d need a loan from the bank to buy it? Ridiculous!

If I can’t persuade you about the benefits of low-fat, high fiber barley, perhaps its price will: 

 

The cost of the barley in this recipe was only 50 cents! And that, my friends, was for dinner for two, with leftovers!

I used pearl barley in this dish: It’s quicker to cook than pot barley. Pot barley, however, is more nutritious. 

Says Google: “Pot and pearl barley taste pretty much the same and can be used interchangeably in almost any recipe. The only important difference is that pot barley takes longer to cook, so make sure to adjust the cooking time when making a substitution.” 

Barley’s easy to cook. Here’s an excellent “how to” guide:

https://www.mariaushakova.com/2019/09/how-to-cook-barley/ 

Simple Barley Casserole:

2 tbsp. (30 mL) butter or margarine

2 tsp. (10 mL) canola oil

1 10-fl. oz. (284 mL) can sliced mushrooms, drained (see Note), or 5 large fresh mushrooms

1/4 c. (60 mL) chopped onion

1/4 c. (60 mL) chopped red or yellow sweet bell pepper (“capsicum”)

1 c. (250 mL) pot or pearl barley 

1 c. (250 mL) beef stock

1-1/2 c. (375 mL) boiling water

1/4 tsp. (1.2 mL) salt

1/4 tsp. (1.2 mL) coarsely ground pepper

1/4 tsp. (1.2 mL) garlic powder

1/3 c. (80 mL) grated cheese, for topping

1 tsp. (5 mL) fresh parsley, finely minced, if desired

Preheat oven to 325 deg. F. In medium skillet on medium-high heat, melt butter together with oil. Add mushrooms, onion, and bell pepper. Sauté until tender but not brown. Rinse barley in a sieve under cold, running water. Add to skillet, stirring until barley starts to brown.

Combine beef stock and boiling water. Add to barley mixture slowly, so hot barley sizzles. Season and add garlic. Transfer to spray-greased 1 qt. (1 L) casserole. 

Bake, covered, 1 hr., until barley is tender and liquid has been absorbed. Fluff with a fork, topping with cheese and a flurry of parsley. Serves 6. 

Note: Save the drained mushroom liquid to add as part of the total liquid in this recipe. 

Spaghetti Sauce Seasoning Mix

It’s not often I go bonkers over the loss of a commercial product. I did last March, when I phoned and later wrote the Consumer Affairs Department of McCormick & Company, a self-described global leader in flavor, seasonings and spice products.

I make many things from scratch, but McCormick makes the best commercial spaghetti sauce I’ve ever tasted.

The problem is, this outstanding product is no longer available in the Time Zone and at the Latitude Where I Live. So I kicked up a (polite) fuss. Did no good. Some smart (not-me) cookie came up with a recipe for the stuff. 

Spaghetti Sauce Seasoning Mix:

1 tbsp. (15 mL)  garlic powder

1 tbsp. (15 mL)  onion powder

2 tbsp. (30 mL) dried oregano
3 tbsp. (45 mL) dried basil 

1 tbsp. (15 mL) dried rosemary
2 tsp. (10 mL) black pepper, freshly ground

Combine ingredients well. Store in an airtight container in a dark space (such as a spice drawer) to use another day. Add according to taste to your homemade or anned tomato sauce. This recipe’s definitely a keeper! This recipe's especially great with Sophia’s Slow-Simmered Spaghetti Sauce with Meatballs.

How to use: Just add some of this spaghetti seasoning to your pasta sauce as it cooks, according to taste. Even better: Follow Sophia’s recipe.