Fiesta Cheese And Chile Barley
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Persons
6
Serving Size
1 serving
Notes
Cooking Note: To save on prep time, pearl barley may be cooked ahead of time. Place cooked pearl barley in an airtight container and refrigerate or freeze up to a week before using. For best results, bring refrigerated or frozen cooked barley to room temperature before adding to other ingredients.
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup pearl barley
- 3 cups water
- 4 cups (1 pound) shredded Monterey Jack or Cheddar cheese (or combination of both), divided
- 1-1/2 cups sour cream
- 1 can (7 ounces) chopped green chiles
Instructions
- In medium saucepan with lid bring water to a boil. Add barley; return to boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool slightly.
- Combine barley, 3 cups shredded cheese, sour cream and chiles in large bowl.
- Spray a deep 10-inch pie plate with non-stick cooking spray. Pour barley mixture into pie plate. Sprinkle with remaining 1 cup shredded cheese.
- Bake in preheated 350° F oven for 30 to 35 minutes.