Barley–Pine Nut Casserole

Portions:5 servings
Share on Facebook Print Recipe


  • 1 cup uncooked pearl barley
  • cups vegetable juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 medium stalks celery sliced (1 cup)
  • 1 medium bell pepper chopped (1 cup)
  • 1 medium onion chopped (1⁄2 cup)
  • 1 can 14 oz vegetable broth
  • 4 medium green onions sliced (1⁄4 cup)
  • ¼ ⁄4 cup pine nuts toasted*


  • In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Before serving, stir in green onions and pine nuts.
  • *To toast pine nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
  • Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Notes / Tips / Wine Advice:

Barley is the perfect grain to cook in the slow cooker. The long, slow cooking makes the barley tender but not gummy. Serve this casserole with steamed edamame for a great dish with extra protein.

Nutritional Information

Calories: 230 kcal