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Lunch recipe · from the recipe book

Barley, Mushroom and Chickpea Herb Casserole

Chewy pearl barley baked in thyme-and-rosemary broth with savory mushrooms, tender butternut squash and creamy chickpeas.

Barley, Mushroom and Chickpea Herb Casserole

Ingredients

  • 1 cup200 gPearl barley, dryrinsed
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 1½ medium150 gYellow oniondiced
  • 2 stalks80 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 3¼ cups720 gVegetable broth
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 375°F (190°C). Prepare all vegetables first: slice the mushrooms and celery, dice the onion, cube the butternut, mince the garlic and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the mushrooms and cook 6 minutes until browned.
  3. Add the onion and celery and cook 4 minutes until softened. Stir in the garlic, thyme and rosemary and cook 30 seconds.
  4. Stir in the barley and toast 1 minute, then add the butternut, chickpeas, vegetable broth, salt and black pepper and bring to a simmer.
  5. Cover the Dutch oven and bake 45 minutes, until the barley is tender and has absorbed most of the broth.
  6. Uncover and let rest 10 minutes. Stir in the lemon juice, scatter the parsley over the casserole and serve.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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