I wanted to share with you one of my favorite healthy comfort meals! It’s by Chloe Coscarelli and it is by far one of my favorite recipes from her. Barley Bliss Casserole. Not the prettiest thing to look at, but it’s chewy, and creamy. Not to mention, super easy to make it just takes time in the oven.
I love this stuff! There is hardly ever any leftovers once my family is done, so I had to put it on here to spread the love if you haven’t already tried it. Now James will still eat this every once and a while but I might make him a sausage or two, slice it, and add it to his bowl. But other than that, that’s about it!
Barley Bliss Casserole by Chloe Coscarelli
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 green pepper, seeded and diced
- 8 ounces baby bella or crimini mushrooms, trimmed and sliced
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 14-ounce can diced tomatoes, undrained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1.5 cups pearled barley
- 1/2 cup nutritional yeast flakes
- 2.5 cups soy, almond, or rice milk
- 2 cups water
- Preheat oven to 350 degrees.
- In a large skillet, heat olive oil over medium heat and saute onions, green peppers, and mushrooms until soft and lightly browned. Add garlic powder, thyme, salt, and pepper and let cook a few more minutes.
- Transfer vegetables to a 9″ x 13″ pan. Gently stir in tomatoes, beans, barley, nutritional yeast, non-dairy milk, and water. The pan will be very full. Cover pan with foil and carefully place in the oven. Let cook for 1 hour and 15 minutes, and then remove the foil.
- Let bake, uncovered, stirring occasionally with a wooden spoon, for 20 to 30 minutes more, or until barley is cooked and most of the liquid is absorbed. Remove from oven and let rest for 5 minutes before serving.