Barley Casserole with Vegetables and Cheddar

  • Preparation 20 MIN
    Cooking 55 MIN
  • Servings 4



  1. In a saucepan, soften the carrots and onion in the oil for about 5 minutes. Add the barley and cook for about 1 minute, stirring constantly. Add the broth and bring to a boil. Cover and simmer over medium heat for about 45 minutes, stirring frequently, or until the barley is tender and has absorbed the liquid.
  2. Add the peas and cook for about 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Serve and garnish with pecans.


For lunch: We love risotto, but warmed up, it is often less appealing. Barley can be used in a risotto and it heats up much more easily. Garnish with pecans after heating it up to keep them crunchy.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth and without pecans

Content % Daily Value
Calories 385  
Total Fat 15 g  
Saturated Fat 6 g  
Sodium (salt) 915 mg  
Carbohydrates 49 g  
Fibre 11 g  
Protein 14 g