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