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By CLYNN (Guest Post)
01/11/2008
The recipe for susan st. james barley casserole is:
1 cup pearl barley
31/2 cups water
2 t. veg. oil
1 onion diced
4-5 carrots sliced
4-5 tomatoes chopped
1 bell pepper diced
1/2 to 3/4 t. oregano
Salt to to your taste
Bake in covered casserole dish at 350 for one hour. stir after 45 min. add grated cheddar cheese when serving.
This dish goes great with her fire & ice salad & toasty French bread
By
09/19/2006
Thanks for the site FFL. I went there, and even though they didn't have the recipes I'm looking for, they were good ones!!!
By
09/19/2006
"Could this be the one you want?
Cheesy Baked Barley"
Thanks for the recipe, Turptoo. Although it isn't the one I'm looking for, it sounds really good, so I'm going to have to make this!!!!!
By
09/19/2006
Could this be the one you want?
Cheesy Baked Barley
2 cups water
1/2 cup medium pearled barley
1/2 teaspoon salt, divided
Nonstick cooking spray
1/2 cup diced onion
1/2 cup diced zucchini
1/2 cup diced red bell pepper
1-1/2 teaspoons all-purpose flour
Seasoned pepper
3/4 cup milk
1 cup (4 ounces) shredded Italian blend cheese, divided
1 tablespoon Dijon mustard
Bring water to a boil in 1-quart saucepan. Add barley and 1/4 teaspoon salt. Cover; reduce heat and simmer 45 minutes or until barley is tender and most of the water has evaporated. Let stand covered, 5 minutes.
Preheat oven to 375°F. Spray medium skillet with cooking spray. Cook onion, zucchini and bell pepper over medium-low heat about 10 minutes or until soft. Stir in flour, remaining 1/4 teaspoon salt and seasoned pepper to taste; cook 1 to 2 minutes. Add milk, stirring constantly; cook and stir until slightly thickened. Remove from heat and add barley, 3/4 cup cheese and mustard; stir until cheese is melted.
Spread in even layer in casserole. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until hot. Preheat broiler. Broil casserole 1 to 2 minutes or until cheese is lightly browned.
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