Roasted Barley

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0.6 min read
Barley Grain Pritikin Recipe

Roasted Barley

Course: Appetizer, Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine: International, Italian, Jewish, Mediterranean, Vegan, Vegetarian
Yield: 16 people


  • 2 cups pearled barley
  • 2 cups vegetable stock
  • 4 cups water
  • 1/2 cup garlic minced
  • 1 cup onion diced
  • 2 large carrots peeled & diced
  • 2 stalks celery diced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon thyme (fresh) picked & chopped
  • 1 teaspoon oregano , dry


  • Boil all ingredients together until barley is soft.
  • Let cool and drain any remaining liquid. (Can be done one day ahead).
  • Lay out on a baking pan lined with either foil or parchment paper.
  • Roast in a 450-degree oven for 20 minutes tossing every 5 minutes or until barley is crunchy.
  • Serve immediately
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