Corn and Barley Bake
Featuring the nutty flavour of barley and the sweetness of corn, this Corn and Barley Bake is a perfect balance of textures and tastes.
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Servings: 8
Ingredients
- 1 Tbsp canola oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup red pepper, chopped
- 2 carrots, chopped
- 1 cup pot or pearl barley
- 4 cups chicken or vegetable stock
- 2 cups fresh or frozen corn kernels, thawed
- 1/2 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a large ovenproof saucepan or Dutch oven, heat oil. Sauté onion, garlic, red pepper and carrots for 4 minutes until onion is softened. Stir in barley, then pour in stock.
- Cover and bake in a 350°F (180°C) oven for one hour. Stir in corn and parsley; add salt and pepper to taste. Bake for 10 minutes or until heated through and barley is tender.
Notes
This dish can be covered and refrigerated for up to 2 days. To reheat, stir in ½ cup (125 mL) stock or water.
Nutrition Facts
Corn and Barley Bake
Serving Size
1 serving
Amount per Serving
Calories
158
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
288
mg
13
%
Potassium
371
mg
11
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.