Fiesta Cheese and Chile Barley Print Friendly Version
1 cup pearl barley
3 cups water
4 cups (1 pound) shredded Monterey Jack or Cheddar cheese (or combination of both), divided
1-1/2 cups sour cream
1 can (7 ounces) chopped green chiles
In medium saucepan with lid bring water to a boil. Add barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool slightly. Combine barley, 3 cups shredded cheese, sour cream and chiles in large bowl. Spray a deep 10-inch pie plate with non-stick cooking spray. Pour barley mixture into pie plate. Sprinkle with remaining 1 cup shredded cheese. Bake in preheated 350° F oven for 30 to 35 minutes. Makes 6 servings.
Per serving: calories 548, protein 25g, carbohydrates 32g, fiber 5g, fat 36g, cholesterol 99mg, sodium 500mg.
NOTE: To save on prep time, pearl barley may be cooked ahead of time. Place cooked pearl barley in an airtight container and refrigerate or freeze up to a week before using. For best results, bring refrigerated or frozen cooked barley to room temperature before adding to other ingredients.