Cheesy Baked Pearl Barley
Recipe: #15736
November 09, 2014
Categories: Cheese, Cheddar, Barley, Oven Bake Kosher, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"From Huey's Kitchen. This vegetarian dish will feed 6 to 8 as a main with a salad on the side or could be a side for about 12 people."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (546.5 g)
- Calories 852.3
- Total Fat - 40.2 g
- Saturated Fat - 24.1 g
- Cholesterol - 106 mg
- Sodium - 1295.6 mg
- Total Carbohydrate - 101.4 g
- Dietary Fiber - 6.1 g
- Sugars - 10 g
- Protein - 22.7 g
- Calcium - 661.6 mg
- Iron - 2.3 mg
- Vitamin C - 65.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C fan forced (200C normal).
Step 2
Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
Step 3
At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
Step 4
To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
Step 5
Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH) and mix well and transfer the mixture to a gratin dish (or any ovenproof dish).
Tips
No special items needed.
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