Barley Bake

Last Updated on Monday, 4 April 2011 10:19 Written by Flax Monday, 26 July 2010 11:32

Dutch Oven


A perfect winter dish, this meal warms you up from the inside. I find that barley retains heat and satisfies and warms the body on a cold winter day.  It’s also a great dish to make if you have any barley that you want to get rid of before Pesach. 

I use my leftover soup broth to prepare this dish.  If you don’t have any soup lying around, you can use soup mix, preferably the healthy kind from the health food store. 


1 cup barley
3 cups soup broth
1 carrot
1 stalk celery, with leaves
1 onion
1 clove garlic
1 small bunch parsley
olive oil 

Preheat the oven to 180c (350f) 

Chop the vegetables small. Heat the oil in a dutch oven and sweat the vegetables until they are a little bit soft, no more than 5 minutes. Remove from the flame and add the barley and soup broth. Bake covered for 45-60 minutes. 

Serve hot. 

Serves 4-6 as a main course

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