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  • 12servings
  • 85minutes
  • 108calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 garlic cloves, minced

  2. 1 cup chopped onion

  3. 2/3 cup chopped carrots

  4. 1 tablespoon canola oil

  5. 3 cups chicken broth

  6. 1 cup medium pearl barley

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 2 cups frozen corn, thawed

  10. 1/2 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Barley and Corn Casserole Recipe photo by Taste of Home In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender.

  2. Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour.

  3. Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through. Yield: 12 servings.

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