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–+ servings

Barley and Vegetable Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

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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