Barley groats bake with vegetables and cheese Recipe
Barley groats bake with vegetables and cheese is a homely Polish one-pot dish – or rather one-baking-dish meal. Pearl barley absorbs the flavor of the vegetables and cheese beautifully, making the bake hearty and full of taste. It’s ideal for a family lunch or dinner.
This bake turns simple pearl barley into a comforting, cheesy main course packed with vegetables, making it both filling and nutritious.
Chef's tips
Do not overcook the barley at the boiling stage – it should finish cooking in the oven and keep a pleasant bite. You can prepare the barley and vegetables in advance and assemble and bake just before serving.
How to serve
Serve warm as a main dish with a fresh salad or pickles. It also reheats well the next day, either in the oven or in a pan with a splash of water.
Ingredients
- pearl barley - 200 g
- water or vegetable stock - 500 ml
- bell pepper - 1 piece
- zucchini small - 1 piece
- carrot medium - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- cheese grated - 120 g
- oil - 3 tablespoons
- dried thyme - 1 teaspoon
- sweet paprika - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Rinse the pearl barley in a sieve under running water.
- Pour the water or stock into a pot, lightly salt and bring to a boil. Add the barley, stir, reduce the heat and cook covered for 15–18 minutes, until the barley is almost tender but still slightly firm in the center. Drain off any excess liquid if needed. Set the barley aside for a few minutes.
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish of about 2 liters capacity and lightly grease it with oil.
- Peel and dice the onion. Peel and finely chop the garlic. Core and dice the bell pepper. Slice the zucchini into half-moons. Peel the carrot and slice it into thin half-moons.
- Heat 2 tablespoons of oil in a large frying pan. Add the onion and fry for 3–4 minutes over medium heat, until softened and slightly translucent. Add the garlic and fry for about 30 seconds more, until fragrant.
- Add the carrot, bell pepper and zucchini. Fry for 7–8 minutes, stirring, until the vegetables soften slightly but remain firm to the bite. Season with salt, pepper, thyme and sweet paprika.
- Transfer the cooked pearl barley and sautéed vegetables to a large bowl. Add half of the grated cheese. Mix thoroughly, taste and adjust the seasoning with salt and pepper if needed.
- Transfer the mixture to the ovenproof dish and smooth the top. Sprinkle with the remaining cheese.
- Place the dish in the preheated oven and bake for 15–20 minutes, until the cheese melts and is lightly golden and the bake is hot in the center.
- After removing from the oven, wait 5 minutes before cutting so the bake firms up slightly and is easier to serve.
Storage
Zapiekankę przechowuj w lodówce, przykrytą folią, do 3 dni. Odgrzewaj w piekarniku lub na patelni pod przykryciem z odrobiną wody. Możesz też zamrozić porcje na około 2 miesiące.
