This barley bake has been one of my personal favorites for a very long time. True confession: When I start, I can't stop eating it!! If you prefer more protein, you could certainly brown a pound of ground beef or turkey and add to the casserole. Either way, it is delicious!!
Gluten Modifications: Use buckwheat groats or brown rice instead of barley. Be sure the salsa is gluten-free.
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 3 cups cooked barley, (as per package directions)
- 1 canned pinto beans (15 ounces), drained and rinsed
- 1 canned Ro-Tel Diced Tomatoes & Green chiles, drained
- 0.5 cup salsa
- 1 cup sliced black olives
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- kosher salt, to taste
- 1.5 cups grated sharp cheddar, divided
- Preheat oven to 350 degrees.
- Heat a large nonstick skillet over medium-high heat. Add oil and heat.
- Add onion and bell pepper. Cook until just softened. Add garlic and sauté 1 minute.
- Add onions and pepper to a large bowl along with the cooked barley, the remaining ingredients and 3/4 cup of the cheese. Stir together, then spoon into a casserole dish.
- Top with the remaining cheese and bake in a preheated 350-degree for about 30 minutes or until hot and bubbly.
- 6 cups arugula
- 1 red or golden apple, cored and thinly sliced
- 1 ounce shaved Parmesan
- 0.25 cup chopped walnuts, toasted
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely chopped garlic
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon kosher salt and freshly ground black pepper
- For the vinaigrette, whisk together vinegar, oil, garlic, Dijon, salt and pepper.
- For the salad, toss arugula, apple, Parmesan and walnuts with vinaigrette to coat thoroughly.
Make dinner easy this week with FIVE complete menus, a bonus recipe and a matching grocery list!
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