Barley and Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.Diane Molberg, Emerald Park, Saskatchewan Ingredients:
3 garlic cloves, minced |
1 cup chopped onion |
2/3 cup chopped carrots |
1 tablespoon canola oil |
3 cups chicken broth |
1 cup medium pearl barley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups frozen corn, thawed |
1/2 cup chopped fresh parsley |
Directions:
1. 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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