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Baked pearl barley with leeks, mushrooms and cheese
Pearl barley with butter-sautéed leeks and mushrooms, baked with cream, eggs and a grated cheese topping. A meatless oven-baked lunch for 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Total time
- 1 hr 20 min
- Servings
- 4 servings
- Difficulty
- Easy
Baked pearl barley with leeks and mushrooms is a hearty meatless lunch: cooked pearl barley is mixed with leeks and button mushrooms sautéed in butter, covered with cream and eggs, and baked under grated cheese. The barley retains a pleasantly firm texture even after baking.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Cook the barley
35 minRinse the barley, add 750 ml salted water, and cook, covered, for 30–35 minutes, until tender. Drain any remaining water.
Cook the leek and mushrooms
10 minMeanwhile, slice the leek into rounds and slice the mushrooms. Sauté them in the butter until the released liquid evaporates. Season with the marjoram and black pepper.
Assemble
5 minPreheat the oven to 190 °C (375 °F). Mix the barley with the leek and mushrooms and transfer to a greased baking dish. Whisk the cream with the eggs and salt, pour over the barley, and sprinkle with the cheese.
Bake
25 minBake for 25 minutes, until the cheese is golden and the egg mixture is set.
Tip: Cook the barley a day ahead, and baking will take just half an hour. Cooked barley keeps in the refrigerator for two days.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 523 kcal
- Protein
- 21 g
- Carbohydrates
- 59 g
- of which sugars
- 5.6 g
- Fat
- 24 g
- of which saturates
- 14 g
- Fiber
- 11 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Zapekané krúpy s pórom, hubami a syrom
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