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Barley in the oven

Author
Cookinero 20 Apr 2025
4830
Barley in the oven

Pearl barley is very healthy. It is rich in proteins, microelements and vitamins. Pearl barley improves digestion and also removes harmful substances from the body.

How to cook Barley in the oven

Step 1

Barley in the oven

Cut the mushrooms into 4 pieces.

Step 2

Barley in the oven

Finely chop the onion.

Step 3

Barley in the oven

Cut the carrots into thin semicircular slices.

Step 4

Barley in the oven

Heat vegetable oil in a frying pan. Fry onion and carrot over medium heat for 5 minutes until golden brown.

Step 5

Barley in the oven

Add mushrooms to the vegetables and fry for another 5 minutes.

Step 6

Barley in the oven

Add the pearl barley to the pan, draining the water beforehand. Fry everything together for another 3 minutes.

Step 7

Barley in the oven

Transfer the fried vegetables, mushrooms and pearl barley to a baking dish. Spread everything in an even layer.

Step 8

Barley in the oven

Pour water over the ingredients. Add salt and pepper to taste.

Step 9

Barley in the oven

Cover the pan with foil and place in the oven for 40-60 minutes.

Step 10

Barley in the oven

Mix the finished pearl barley. Taste and add a little more salt if necessary.

Step 11

Barley in the oven

The pearl barley in the oven is ready. Enjoy your meal!

Barley in the oven - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute pearl barley with farro, brown rice, or even quinoa. Adjust cooking times accordingly based on the grain you choose.
This recipe is already vegetarian. To make it vegan, ensure you use vegetable oil and check that all other ingredients are plant-based. For extra flavor, add spices like smoked paprika or nutritional yeast.
Yes, this dish freezes well. Cool completely, then store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave with a splash of water to refresh.
Pair it with a crisp green salad, roasted vegetables, or a dollop of Greek yogurt. It also works well as a hearty side dish for grilled chicken or fish.
For a lower-carb version, replace half the barley with riced cauliflower or finely chopped cabbage. Keep the cooking time the same.
Absolutely! Assemble the dish up to a day in advance, refrigerate, and bake when ready. You may need to add a few extra minutes to the cooking time if starting from cold.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a little water to prevent drying out.
Ensure you use enough water (about 2:1 water-to-barley ratio) and keep the dish tightly covered with foil while baking. Check halfway and add a splash of water if needed.
Yes! Bell peppers, zucchini, or spinach make great additions. Add sturdy veggies with the mushrooms, and delicate greens in the last 10 minutes of cooking.
Pre-soak the barley for 1–2 hours to reduce oven time by 10–15 minutes. Alternatively, use quick-cooking barley and adjust liquid and baking time as per package instructions.

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