Baked Barley Stew Recipe
- Details
- September 05
On cold, rainy days, a nice warm meal - like this baked barley stew recipe - is the best. Although it needs to cook for quite a while, the benefit of oven-baked healthy vegan recipes is that you can leave them on your own while you curl up in bed with a book.
It has been pouring all day long here in Kotor, Montenegro. Luckily, we took yesterday to hike up to the top of the wall surrounding this cool Medieval village (our hike is at the end of the video). Yesterday was a beautiful day, and we had gorgeous views out to the bay.
We had picked up some barley at the store, so I made it into a baked vegetable dish. If you're short on time, you could make this with another grain (quinoa, brown rice, rolled oats) instead.
Prep time: 15 minutes
Cook Time: 60 minutes
Time from start to eating: 75 minutes
Makes 4 servings
Baked Barley Stew Ingredients
- 2 cups pearl barley
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 parsnips, peeled and chopped
- 6 mushrooms, sliced
- 1 red pepper, chopped
- 2 zucchini, chopped
- 2 Tbsp Italian Herb mix
- pinch salt
- 1 Tbsp fresh parsley
- 2 cups lettuce, torn
Baked Barley Stew Directions
- Put the barley in a large pot, rinse, and add 4 cups of water. Add all of the chopped vegetables, the dried herbs and the salt. Stir together, and put it in the oven at 350 degrees F.
- Stir occasionally, and when the barley has absorbed the water and the parsnips are soft, serve over a bed of lettuce. I hope you enjoy this baked barley stew recipe on the next cool, rainy day.
