Barley-Tuna Casserole
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To cook barley: Pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 cups.
Hulled (whole grain) barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup hulled barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulled barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
Hulless (whole grain) barley: In medium saucepan with lid, bring 4-1/2 cups water to a boil. Add 1-1/2 cups hulless barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulless barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
June 28, 2020
Persons
6
Serving Size
1 serving
Notes
To cook barley: Pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 cups.
Hulled (whole grain) barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup hulled barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulled barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
Hulless (whole grain) barley: In medium saucepan with lid, bring 4-1/2 cups water to a boil. Add 1-1/2 cups hulless barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulless barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 2 cups cooked pearl or whole grain barley, directions below
- 1 can (15 ounces) pinto beans, undrained
- 1 can (6 ounces) water-packed tuna, drained and flaked
- 1-1/2 cups shredded sharp Cheddar cheese, divided
- 1/2 cup non-fat milk
- 1 egg, beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon dill weed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350° F. Coat 8-inch square baking pan with nonstick vegetable spray.
- Combine cooked barley with beans, tuna, 1 cup shredded cheese and remaining ingredients. 3. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese.
- Bake 45 to 50 minutes or until cooked through. Let stand 5 to 10 minutes before serving.
Nutrition Facts
Barley-Tuna Casserole
Serves: 6 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 319 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 115mg | 38.3% | |
| Sodium 646mg | 26.9% | |
| Total Carbohydrate 29g | 9.7% | |
| Dietary Fiber 6g | 24% | |
| Sugars | ||
| Protein 23g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Oleson's Foods Recipes