Crockpot Barley Casserole

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 05/4/22
Barley Casserole

nata_vkusidey / Getty Images

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
330 Calories
12g Fat
51g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 330
% Daily Value*
Total Fat 12g 16%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 633mg 28%
Total Carbohydrate 51g 18%
Dietary Fiber 10g 37%
Total Sugars 6g
Protein 9g
Vitamin C 74mg 371%
Calcium 46mg 4%
Iron 3mg 19%
Potassium 545mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Barley makes such a wonderful side dish. The whole grains are chewy and have a wonderful nutty taste. When properly cooked, barley is tender but still has a bit of a bite, similar to al dente pasta. It cooks very well in the slow cooker.

This delicious casserole recipe can be served as a vegetarian main dish or a side dish. It is a great recipe to serve alongside roast chicken or meatloaf.

You can change the seasonings and the vegetables you use in this easy recipe in many ways. Use grated carrots, vary the types of mushrooms you use (cremini or brown mushrooms would be delicious), or add other veggies such as sliced zucchini or yellow summer squash. Whenever you make a change in a recipe, be sure to write down what you did so you can reproduce it.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 cup uncooked pearl barley

  • 1/2 cup tomato juice

  • 1/2 teaspoon dried thyme leaves

  • 1/2 teaspoon dried oregano leaves

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground white pepper

  • 1 red bell pepper, chopped

  • 1 cup mushrooms, chopped

  • 2 1/2 cups vegetable broth

  • 1/3 cup pine nuts, toasted

Steps to Make It

  1. In a small microwave-safe dish, combine the olive oil with the onion and garlic. Microwave on high for 2 minutes or until the onion is tender.

  2. Then combine the onions, garlic, barley, tomato juice, thyme, oregano, salt, pepper, red bell pepper, mushrooms, and vegetable broth in a 3-quart slow cooker (don't use a larger crock pot). Cover and cook on low for 6 to 8 hours or until the barley and vegetables are tender. Sprinkle with the toasted pine nuts just before serving.

  3. If you have a newer crock pot, check the barley at 4 1/2 hours to see if it's done. The vegetables should be done at that point too since your slow cooker cooks hotter.