Creamy Barley and Garlic

3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.0
  • Total Fat: 6.7 g
  • Cholesterol: 8.5 mg
  • Sodium: 516.5 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.6 g

View full nutritional breakdown of Creamy Barley and Garlic calories by ingredient
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Hearty barley in a creamy garlic-cheese sauce dappled with savory herbs Hearty barley in a creamy garlic-cheese sauce dappled with savory herbs
Number of Servings: 4


    1 Tbsp Olive Oil with equal amount of Fat Free Buttery Spray
    .5 cup water
    1 cup milk
    1 cup chicken broth
    3 Tbsp fine Parmesan cheese, grated
    1 Pinch of each dried herb: Rosemary, Thyme, Fennel Seed (whole), celery seed, Parsley.
    1 Generous Tbsp garlic powder
    1/4 medium onion, minced
    4 garlic cloves, minced
    1/2 cup raw pearlized barley (barley without the husk removed will add an additional 15 minutes cooking time, quick-barley will reduce cooking time by 20 minutes)


Heat olive oil and buttery spray in a large saucepan over low heat. Meanwhile, mince garlic and onion.
Raise flame to medium and add the onions and garlic to oil mixture, stirring often and being careful not to burn garlic. When they become translucent, raise heat once more and slowly add the water, broth, and herbs.
Add milk and stir in cheese, stirring occasionally just until the mixture begins to boil. Add barley and stir. Cover tightly and reduce heat to a simmer.
Simmer, stirring once, for 30 minutes. Check for desired tenderness. Once cooked to desired tenderness, remove from heat and let stand a few minutes before serving. Sauce will thicken as it stands. Cooked barley has a slightly firmer texture than al dente pasta, holds its shape well, and should be uniform throughout without a particularly hard center.

Number of Servings: 4

Recipe submitted by SparkPeople user SWEETIELOVE.

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Member Ratings For This Recipe

  • Just made this, and though it taste OK, it was kind of disappointing. I read the reviews so I knew to lessen the liquid, but even after omitting the entire 1/2C of water it called for, still way to much liquid. - 3/7/14

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  • Wonderful flavor! Mine did not cook down as much as I like, maybe I'll decrease the liquid next time. Thanks for sharing it! - 4/19/11

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  • Very tasty and garlicy. Lovely! I think I'll try to cook the barley in stock first then finish with the milk and cheese. It catches really quickly. - 12/9/10

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  • Made some substitutions based on what I had on hand. Very good! Hint: after milk is added and you're bringing it back up to temp, be careful not to let it get to a hard boil- this can curdle the milk. I did this, and while it did not affect taste, it did the texture. Everybody ate it. Nutritious! - 4/2/08

    Was this review helpful?   yes  No
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