Kale Mushroom Casserole with Pearl Barley
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4.8
12 reviews
Excellent
Kale Mushroom Casserole with Pearl Barley
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This savory vegetarian gratin is rich and satisfying. Made with tender, chewy pearl barley, meaty mushrooms and toothsome good-for-you kale in a light Gruyere cheese sauce, this vegetarian casserole makes a great side dish or delicious vegetarian main course.
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Ingredients
FOR THE BARLEY MUSHROOM BAKE:
- 1 tablespoon olive oil divided
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- pinch kosher salt
- 4 large leaves curly kale can use lacinato (dinosaur kale).
- 1 medium onion chopped
- 2 cups cooked barley (cooked according to package instructions)
FOR CHEESE SAUCE:
- 1 ½ tablespoons unsalted butter
- 1 tablespoon flour
- 1 cup vegetable or chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- ⅛ teaspoon fresh grated nutmeg
- 1 cup grated gruyere cheese or try Swiss, Emmentaler, Comte, or white cheddar
- 1-2 tablespoons dry vermouth optional
FOR THE CRUMB TOPPING:
- 1 large slice sourdough or Italian bread crusts removed, torn into pieces
- 1 ½ teaspoons butter cut into chunks
- 1 tablespoon parsley
- 2 tablespoons grated Parmesan cheese or use pecorino romano
Instructions
COOK THE MUSHROOMS:
- In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium high heat until it slicks across the pan. Add the sliced mushrooms and pinch of kosher salt and cook for 5-7 minutes, stirring occasionally until browned and the fungi have given up some of their liquid. Add the garlic and thyme, cook and stir for one minute. Transfer the mushrooms to a medium bowl and set aside.
COOK THE VEGETABLES:
- Rinse the kale to remove any grit, but don't dry it. Remove the tough center rib, then slice the kale into thin ribbons. Set aside.
- In the same skillet, heat the remainder of the olive oil until hot. Add the onions and sauté for 3-5 minutes until tender and slightly translucent. Remove the skillet from the heat and add the kale (leaves still wet with water from rinsing). Cover with a tight fitting lid and let them sit for 2-3 minutes off the heat until the kale green wilt from the residual heat from the onions and skillet.
- Transfer the kale and onions to the bowl with the mushrooms. Add the barley and toss to combine. Set aside.
MAKE THE CHEESE SAUCE:
- Add the butter to the same skillet and heat over medium high heat until the butter is melted.
- Sprinkle the flour, salt, pepper and nutmeg into the butter and stir with a wooden spoon until there's no bits of dry flour or spices in the skillet. Cook, stirring constantly for one minute to cook off the flour taste.
- Slowly add the broth, stirring after each addition until the sauce is smooth and bubbling. Remove from heat and stir in the grated cheese. The cheese will melt from the heat of the pan and sauce. Add the vermouth (if using) and stir to combine.
- Pour the sauce over the barley mixture and toss well to combine. Transfer the barley and vegetables to the prepared baking dish and spread into an even layer.
ASSEMBLE THE CRUMB TOPPING:
- In a mini food chopper, combine the bread, butter, parsley and parmesan. Pulse several times until finely chopped and well combined.
TOP AND BAKE:
- Preheat the oven to 375°.
- Sprinkle the herbed breadcrumb topping over the barley casserole and bake for 18-20 minutes or until the topping is light brown and the casserole is bubbling.
- For a darker, crunchier topping, set the oven to "broil" and cook for 1-2 minutes. Don't walk away from the oven while it's broiling as it goes quickly. Serve hot!
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
25g
(8%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
478mg
(20%)
Potassium
454mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4215IU
(84%)
Vitamin C
52mg
(58%)
Calcium
317mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 478mg | 20% |
| Potassium | 454mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4215IU | 84% |
| Vitamin C | 52mg | 58% |
| Calcium | 317mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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