Barley And Red Pepper Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Make-ahead dish that is wonderful as an accompaniment to roast beef. A nice change from potatoes. Tastes best if prepared 1 day in advance of serving. Ingredients:
1/4 cup butter or margarine |
1 large onion, choppped |
2 cloves garlic, minced |
1 1/2 cups pearl barley |
4 cups beef broth |
2 tsp worcestershire |
1 bay leaf |
1 tsp dried thyme |
salt & pepper |
1 red pepper, in strips |
2 stalks celery, sliced |
Directions:
1. In large saucepan, melt butter. Cook onion & garlic until soft. Add barley, broth, Worcestershire, bay leaf and thyme.
2. Bring to a boil. Reduce heat and simmer 35 minutes until barley is tender. Add salt and pepper. Let cool.
3. Stir in red pepper & celery. Spoon in to 6 cup (1.5 L) casserole.
4. Refrigerate up to 1 day.
5. Bring casserole to room temperature. Bake at 400 degrees for 20-25 minutes, stirring once.
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