Posted by: Deana | September 25, 2008

Barley, Corn, and Provolone Bake

This recipe came from a co-worker, Rebecca.  We made it once, exactly as is, and it was good, but too much for Z to eat (the provolone kept me from eating much more than a few bites.)  This recipe has potential, I think, so I pulled it out again, made some changes and gave it another try.

This time the cheese wasn’t quite right, so I’ll keep trying, but for now:

Barley, Corn, and Provolone Bake
(8 servings)

  • 3 ½ cups water
  • ¾ tsp. salt, divided
  • 1 cup uncooked barley
  • 1 tsp. olive oil
  • 1 ½ cup chopped onion (green onion)
  • 1 cup frozen corn kernels
  • 1 cup diced red bell pepper, 1 large (omitted, but put in 1 chopped zucchini)
  • ¼ cup finely chopped parsley
  • ½ tsp. thyme (I put in a little dried thyme and some fresh Rosemary – I’ll try something different next time)
  • ¼ tsp. black pepper
  • ¾ cup shredded provolone or mozzarella cheese (We used provolone the first time which was very good.  This time a put in a little bit of goat cheese brie and some chevre.  The brie flavor was too strong, even though there wasn’t much of it.  It was edible, but this could definitely be improved on…)

Combine water and ¼ tsp. salt in large saucepan and bring to a boil.  Add barley and return to a boil; cover and reduce heat.  Simmer 45 minutes.  Remove from heat and let stand, covered, 5 minutes.

Preheat oven to 350º

Heat oil in skillet over medium heat.  Add onion and corn; saute 6 minutes.  Add peppers (zucchini); saute 3 minutes.  Stir in cooked barley, ½ tsp. salt, parsley, thyme (herb of your choice), and black pepper.  Remove from heat; stir in cheese.  Spoon into 2 quart casserole dish, coated with PAM.  Cover with lid,or foil.  Bake at 350º for 40 minutes.  Uncover and bake 5 minues more.

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