Not quite a traditional Thanksgiving recipe, but the wonderful medley of flavors mixed into this casserole side dish will be sure to please any palate. Make it unique by switching up the variety of vegetables to use – the possibilities are endless!
If you've got non-turkey lovers or vegetarian guests at your Thanksgiving dinner, this recipe is a real winner!
2 teaspoons olive oil
1/2 cup chopped onion
1 cup vegetable broth
2/3 cup uncooked barley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) stewed, whole, or diced tomatoes, undrained
1 can (8 ounces) sliced water chestnuts, undrained
1 bag (1 pound) frozen mixed vegetables
Heat oven to 350 degrees F. In a small skillet, heat oil over medium heat. Add onions and cook for 4-5 minutes, until crisp tender.
In a 3-quart casserole, mix onion, vegetable broth, and remaining ingredients except frozen vegetables. (If using whole or stewed tomatoes, break up with a fork or knife).
Cover with foil and bake 40 minutes.
Remove from oven, uncover, and stir in frozen vegetables. Cover again and bake an additional 30-40 minutes or until barley is tender.
1 hour 20 minutes
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