Barley and Vegetable Casserole
Barley and Vegetable Casserole
Ingredients
- 1 cup pearl barley
- 3 cups low-sodium vegetable broth
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 8 oz mushrooms sliced
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary chopped
- 1/2 cup frozen peas
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Add mushrooms and cook until softened, about 5 minutes.
- Add barley, broth, tomatoes, and herbs.
- Bring to a boil, then cover and transfer to oven.
- Bake for 45 minutes until barley is tender.
- Stir in peas and bake 5 minutes more.
- Season with salt and pepper before serving.
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