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Ingredients
4 tablespoons butter
¾ cup finely chopped onion
2 cups medium barley
1 ½ teaspoons salt
½ teaspoon dried thyme
4 cups hot chicken stock, beef stock or water
Nutritional analysis per serving (6 servings)
53 grams carbs; 25 milligrams cholesterol; 351 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 11 grams fiber; 583 milligrams sodium; 12 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees.
- Step 2
Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven.
- Step 3
Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.
Private Notes
Comments
Did not need 30-40 minutes at the end — 20 minutes was enough. Made with beef stock — was delicious!
Did not need 30-40 minutes at the end — 20 minutes was enough. Made with beef stock — was delicious!