How to make it

  • In large saucepan, melt butter. Cook onion & garlic until soft. Add barley, broth, Worcestershire, bay leaf and thyme.
  • Bring to a boil. Reduce heat and simmer 35 minutes until barley is tender. Add salt and pepper. Let cool.
  • Stir in red pepper & celery. Spoon in to 6 cup (1.5 L) casserole.
  • Refrigerate up to 1 day.
  • Bring casserole to room temperature. Bake at 400 degrees for 20-25 minutes, stirring once.

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