Barley Casserole#1

This barley casserole is one of those side dishes that quietly steals the show. Pearl barley bakes in chicken broth with sauteed mushrooms and onions until it absorbs all that savory liquid and turns plump, chewy, and deeply flavored.

Toasting the barley in the pan with the onions and mushrooms before adding the broth is what gives it a nutty backbone. That quick browning step adds a layer of flavor you won’t get from just dumping everything in the oven.

The broth goes in two stages. The first addition gets the barley started, and the second cup added halfway through keeps it from drying out and ensures every grain finishes tender.

Chef Tips

• Use pearl barley, not hulled. Pearl barley cooks faster and has a softer, creamier texture that works better in a casserole.
• Don’t peek during the first 45 minutes. Opening the lid drops the temperature and extends the cooking time.
• Let it rest covered for 5 minutes after it comes out of the oven. The barley finishes absorbing the last bit of liquid.
• Beef broth gives a deeper, more savory result if you’re serving this alongside red meat.

Variations

• Stir in a handful of dried cranberries and toasted walnuts during the last 15 minutes for a holiday-worthy side.
• Add fresh thyme or rosemary with the broth for an herbal note.
• Fold in crumbled goat cheese right before serving for a creamy, tangy finish.