I can't believe I forgot to post this! A couple weeks ago I made this amazing casserole from Chloe's Kitchen Cookbook.
It was a perfect remedy for this huge container of barley I've had sitting in my pantry not knowing what to do with for who knows how long. We mashed up some red potatoes and called it a meal!
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
1 green pepper, seeded and diced
8 ounces baby bella or crimini mushrooms, trimmed and sliced
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 14-ounce can diced tomatoes, undrained
1 15 ounce can red kidney beans, drained and rinsed
1 1/2 cups pearled barley
1/2 cup nutritional yeast flakes
2 1/2 cups soy, almond, or rice milk
2 cups water
Directions
Preheat the oven to 350 degrees.
In a large skillet, heat olive oil over medium heat and saute onions, green peppers, and mushrooms until soft and lightly browned. Add garlic powder, thyme, salt, and pepper and let cook a few more minutes.
Transfer vegetables to a 9 x 13-inch pan. Gently stir in tomatoes, beans, barley, nutritional yeast, nondairy milk, and water. The pan will be very full.
Cover pan with foil and carefully place in the oven. Let cook for 1 hour and 15 minutes, and then remove the foil. Let bake, uncovered, stirring occasionally with a wooden spoon, for 20-30 minutes more, or until barley is cooked and most of the liquid is absorbed. Remove from oven and let rest for 5 minutes before serving.
--"There's nothing like a good casserole!"-- Will
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