Barley With Gruyere And Pecan Crust Recipe

Name: Barley With Gruyere And Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 2 cups Barley, Cooked To Package Instructions; 1 cup Milk Or Half-and-Half; 1 clove Garlic, Finely Minced; 1 cup Grated Gruyere Cheese; 1 cup Grated Cheddar Cheese; FOR THE TOPPING:; 1/2 cups Bread Crumbs, Or The Crust Of 8 Slices Of Bread; 1 Tablespoon Butter; 1/4 cups Pecan Halves; Salt And Pepper

Servings: persons

1
Preheat oven to 375F.
2
While the barley is cooking, prepare the topping: Put bread crumbs or crusts, butter, and pecans in a food processor with a sprinkle of salt and pepper. Pulse until coarsely chopped. I like to leave some pieces for texture.
3
When the barley is cooked, put it into a mixing bowl. Into the cooked barley, add the milk, raw garlic and 2/3 of the cheeses, and stir together. Add more milk and salt and pepper until a slightly soupy consistency is reached.
4
Taste the barley mixture. Yum!
5
Pour barley into a large baking dish (I used an oval one; a 9x13 might be a bit big). Top with the remaining cheese and pecan mixture.
6
Bake for 15-20 minutes until bubbly and slightly brown on top.
7
Make-ahead note: You could make the entire thing (or just cook the barley) in advance, keep it in the fridge for a few days, and heat it up when you're ready to eat it. To reheat, put the casserole in a COLD oven, then turn it to 375 F. As the oven warms slowly, so will the casserole. It'll be done in 30-45 minutes.
8
Hurray for whole grains!

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE BASE:, 2 cups Barley, Cooked To Package Instructions, 1 cup Milk Or Half-and-Half, 1 clove Garlic, Finely Minced, and more.

Yes, Barley With Gruyere And Pecan Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley With Gruyere And Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions