Barley Bow Tie Pilaf with Green Onions
A one-dish baked pilaf combining nutty pearl barley with bow tie pasta, sauteed in butter and simmered in chicken or vegetable broth with fresh green onions. The barley toasts lightly before absorbing liquid, creating tender grains with distinct texture against soft pasta. Serve as a warming side dish for roasted meats or vegetables, or as a vegetarian main with a salad. This oven method eliminates constant stirring while building flavor through initial toasting.
Ingredients
- 3 tablespoon butter or margarine
- 1 cup pearl barley
- 4 ¼ cup chicken or vegetable broth
- 1 ½ cup green onions, sliced including tops
- 3 cup farfalle pasta, uncookedpenne or small shells1:1pasta
texture varies
- ½ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Melt butter in a large skillet over moderately high heat.
- 3
Saute barley until lightly toasted, about 5 minutes.
- 4
Slowly stir in broth and bring to a boil.
- 5
Transfer mixture to an ungreased 3 quart round casserole dish.
- 6
Cover and bake for 20 minutes.
- 7
Stir in green onions, pasta, salt and pepper.
- 8
Cover and bake for 20 more minutes or until barley is tender.
- 9
Uncover and bake 5-10 more minutes until all liquid is absorbed.
Tips
Toast barley briefly to enhance nuttiness and prevent mushiness during baking.
Stir in pasta midway through baking so it doesn't turn mushy from prolonged liquid contact.
Use room-temperature broth when stirring in to minimize temperature shock to the casserole.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently with splash of broth to restore moisture.
Prepare through broth addition 1 day ahead. Cover and refrigerate uncooked in casserole dish. Bake as directed, adding 5-10 minutes to initial covered baking time.
Spoon into bowls or serve alongside roasted chicken, beef, or vegetables. Pairs with steamed green beans or a simple garden salad.
Common Mistakes
Do not skip toasting barley to avoid bland, mushy result.
Do not stir pasta in at the start to avoid overcooked pasta by end of baking.
Do not omit final uncovered baking to avoid wet, soupy dish.
Substitutions
Dairy-Free Swaps
General Alternatives
texture varies
FAQ
Can I use quick-cooking barley instead of pearl barley?
Quick barley works but reduces texture contrast. Reduce initial baking time to 15 minutes before adding pasta, then check tenderness at 15 minutes rather than 20.
What if I don't have a round casserole dish?
Any 3-quart baking dish works. Rectangular dishes may bake slightly faster; check at 18 minutes instead of 20. Avoid very shallow pans that expose more surface area to heat.
How long will leftovers keep and can I freeze them?
Refrigerate up to 4 days. Freezing is not recommended due to texture separation in pasta and barley. Reheat stovetop with added broth instead.