Recipe

Barley And Red Pepper Casserole Recipe

	Jontyh / All my dishes 2 years, 4 months ago 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. Prep:10m Cook:35m Servings:8	Jontyh
	cheap easy make ahead

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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

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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Comments

darbar 2 years, 4 months ago said:
This looks yummy!

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