Barley Baked With Olives And Sun-Dried Tomatoes

1. 1

   Preheat oven to 400 degrees.

2. 2

   Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid.

3. 3

   Add the onions and saute over low heat until they are tender.

4. 4

   Stir in the garlic, sun-dried tomatoes, olives and barley.

5. 5

   Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.

6. 6

   After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes.

7. 7

   Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.

8. 8

   Season to taste with salt, if necessary, and pepper and fold in the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.