Summer Barley Hotdish

I receive daily emails from Better Homes and Gardens, and the messages never load right. It drives me insane! How many times can I click “this is not junk” or “this message is safe” before Hotmail figures it out?! I think they are just trying to complicate my life. 🙂 Regardless, I’ve been staring at this farro casserole recipe for weeks and not making it. Check out my rendition below:

  • barley hotdishIn large saucepan, saute in olive oil…
    • 1 Tablespoon chopped garlic
    • Two chopped shallots
  • Once fragrant, pour in one box of quick cooking barley. Stir to coat in olive oil.
  • Pour in 4 cups of chicken broth. Heat to boiling. Reduce to low and simmer for 10-15 minutes, until liquid is absorbed.
  • Meanwhile…
    • Halve one container of grape tomatoes
    • Shred one cup of carrots….or just buy them shredded 😉
    • Chop one handful of fresh basil
    • Add all to barley once cooked.
  • Place cooked barley (with vegetables) into greased casserole dish.
  • In separate bowl, whisk together…
    • 1 cup of half and half
    • 4 eggs
    • 4 ounces Asiago cheese
    • Pour over barley mixture.
  • Top casserole with…
    • Breadcrumbs
    • Chopped fresh parsley
    • One bunch of fresh asparagus, trimmed
    • Spritz of olive oil
  • Bake at 400* for 25ish minutes, until casserole is set and asparagus is soft.

Holy cow. In regards to taste, this absolutely did not resemble anything healthy. Admittedly, that might be the half and half talking. 🙂 I provided directions for the type of barley available at my local grocery; follow the package directions for whatever your local provides. Also, Asiago can be pricey, so sub another hard cheese, such as Parmesan, or whatever you can snag on sale. I love that this was hearty and filling but also tasted super fresh!

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