BARLEY AND CHEESE CASSEROLE

In the spirit of finding barley recipes and barley food products, here is the first recipe:  "REALLY GOOD FOOD, BEWARE AROMA!"

BARLEY AND CHEESE CASSEROLE

To cook barley:

Bring 1 cup pearled barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes.

I double the amount for the casserole, and freeze what I don't eat.   It works great and this is a family favorite.

Ingredients:

2 cups pearled barley, cooked

2 12 oz cans tomato paste
1 lb extra sharp cheddar cheese 
2 tbs butter
1 chopped onion
3 cloves garlic
parsley to taste
salt and pepper to taste

Cook 2 cups pearled barley in 5 cups water.  Add salt to taste.

Total volume of cooked barley should be about 12 servings of 1 cup.

Chop onion and garlic.  Saute in butter.  Add pepper and salt to taste.  Add to barley, tomato paste, and grated cheese.  Mix all and place in greased casserole dish.  Top with parsley.  Bake at 350F for one hour until crusty cheese bubbles.

 Nutrition is for 1/12 of mixture.  Be sure to add protein in some form to the meal to balance protein and carbs, within 10 gm.

Fat:  13 gm, Carbs 46 gm, Protein 7 gm, Fiber 7 gm, Calories 360