This filling, scrumptious barley and green bean casserole with parmesan cheese and pine nuts takes less than one hour to prepare.
Barley with Green Beans and Parmesan Cheese
Sometimes, I make this dish to accompany grilled salmon. The cheese makes it extra yummy. I use Pecorino Romano, a stronger-flavored sheep's cheese similar to parmesan. If you prefer parmesan cheese it is just as tasty.
Recipe Development
This recipe is from my Superfoods cookbook by Dolores Riccio. I love this cookbook. The recipes in it are always delicious, and this one was no exception.
Barley Green Beans, tasty & diabetic friendly
What You Need
You need knives, a cutting board, measuring cups and spoons, and a set of good pots for this recipe. Buy the best you can afford and you'll never be sorry.
Ingredients:
- ½ cup pearl barley rinsed and drained
- 1 pinch salt
- 1 tablespoon olive oil
- 1 small onion chopped
- 10 ounces fresh or frozen green beans trimmed, sliced and steamed to tender crisp
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese
- 1 tablespoon minced fresh parsley
- 2 tablespoons pine nuts toasted
Instructions:
- In a medium pot, add 1 quart of water and the salt.
- Bring the water to a boil and add the barley.
- Reduce the heat to medium-high and continue to boil the barley until the grains are tender but not mushy (about 35 minutes).
- Drain, but reserve a few tablespoons of the liquid if you need to add it at the end to reheat the dish.
- Heat the oil in a skillet or saucepan.
- Sauté the onion in the oil until softened.
- Add the spices (oregano, basil, pepper) and stir.
- Add the green beans and barley and stir to combine.
- Toast the pine nuts under your broiler or in a dry skillet on the stove. Watch them carefully and remove them when they first start to turn a little brown. They burn easily!
- Add the parsley, toasted pine nuts, and cheese to the casserole and stir to combine.
- Heat over medium heat for a minute or two and serve hot immediately.
Barley and Green Beans Parmesan Cheese
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Author: Recipe Idea Shop
Ingredients
- ½ cup pearl barley rinsed and drained
- 1 pinch salt
- 1 tablespoon olive oil
- 1 small onion chopped
- 10 ounces fresh or frozen green beans trimmed, sliced and steamed to tender crisp
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese or Pecorino Romano cheese
- 1 tablespoon minced fresh parsley
- 2 tablespoons pine nuts toasted
Instructions
- In a medium pot, add 1 quart of water and the salt.
- Bring the water to a boil and add the barley.
- Reduce the heat to medium high and continue to boil the barley until the grains are tender but not mushy (about 35 minutes).
- Drain, but reserve a few tablespoons of the liquid in case you need to add it at the end to reheat the dish.
- Heat the oil in a skillet or saucepan.
- Sauté the onion in the oil until softened.
- Add the spices (oregano, basil, pepper) and stir.
- Add the green beans and barley and stir to combine.
- Toast the pine nuts under your broiler or in a dry skillet on the stove. Watch them carefully and remove them when they first start to turn a little brown. They burn easily!
- Add the parsley, toasted pine nuts and cheese to the casserole and stir to combine.
- Heat over medium heat a minute or two and serve hot immediately.[
Nutrition (may vary depending on ingredients and amounts used)
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Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
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