Main Dishes

Ooey-Gooey Barley Bake

2

If you're looking for a delicious cheesy dish for tonight's meal, look no further. This recipe is a gold mine! Serve with a side salad to reduce guilt.

6
1/4 cup salted butter
1/4 cup all-purpose flour
2 cups skim milk, room temperature
2 1/2 cups Parmesan, grated
1 cup grated Gruyere (or Mozzarella, in a pinch)
1/2 cup Asiago, grated
6 cups low-sodium chicken broth
2 cups barley, rinsed and drained
Salt, to taste
Pepper, to taste
1/2 cup whole-wheat panko bread crumbs
Preheat the oven to 400 degrees and grease a 9x13 baking dish. In a large pot, boil chicken broth over medium-high heat. Add barley, reduce heat, and simmer for 20 minutes until tender. (Check the directions on the back of your barley to make sure this recipe calls for the right amount of broth and time.) Remove from heat and set aside. While the barley simmers, prepare the sauce. In a sauce pan, melt the butter over medium-low heat. Add the flour and whisk until smooth. Add the milk slowly, whisking constantly to keep mixture smooth. Continue whisking until sauce is thick. Do not allow the sauce to boil. Remove from heat and season with pepper. In a small bowl, thoroughly mix the cheeses. Pour half of the cheese mixture into a large bowl. Add sauce and barley to the large bowl, stirring and folding to combine evenly. Place mixture into prepared baking dish, sprinkle with remaining cheese mixture, and top with breadcrumbs. Bake for 25 minutes, or until breadcrumbs turn golden brown. Allow to cool slightly before serving.
Nutritions

Calories
438

Sodium
2100mg
87% DV

Fat
25g
38% DV

Protein
28g
57% DV

Carbs
22g
7% DV

Fiber
5g
22% DV