Cheesy Barley Corn Bake
3 ½ cps water
¾ tsp salt, divided
1 cp War Eagle Pearl Barley
2 tsp olive oil
1 ½ cps onion, chopped
1 cp fresh or frozen corn kernels
1 cp red bell pepper, diced
¼ cp fresh parsley, finely chopped
1 tsp fresh thyme
¼ tsp black pepper
1 cp shredded sharp white cheese or mozzarella
In large saucepan, bring water and ¼ tsp salt to a boil. Add barley, boil,
reduce heat, cover; simmer for 45 minutes. Remove from heat; let stand, covered,
5 minutes. Preheat oven to 350 degrees. In large skillet, sauté onion and corn
in oil for about 5 minutes.
Add bell pepper; stir in cooked barley, remaining salt, and spices. Remove from
heat; stir in cheese. Fold into a 2-qt casserole coated with cooking spray;
cover with lid. Bake for 40 minutes; uncover, bake 5 more minutes.