Seasonal Ontario Food

Right; like macaroni and cheese, only with barley. Serve smaller portions because it is denser than the macaroni would be. My sweetie said, "Pretty good, for barley!" which is about as good as it gets with him and barley, sigh. I thought it was loverly myself.

4 to 6 servings
2 1/2 hours - 1/2 hour prep time


1 cup barley
3 cups water
1/2 teaspoon salt

3 or 4 stalks of celery
3 tablespoons butter
3 tablespoons flour
1 teaspoon savory
2 teaspoons sweet Hungarian paprika
OR smoked sweet paprika
2 cups milk
250 grams (1/2 pound) old cheddar cheese, cubed or grated

Cook the barley in your rice cooker with the water and salt, or on the stove until the barley is tender and the water absorbed.

Wash and chop the celery. Sauté it in a pot with the butter, until soft. Sprinkle over the flour, savory and paparika. Stir well and cook for a minute or two, then stir in the milk. Continue cooking, stirring constantly, until thickened. Add the cheese, and stir until it is melted.

Meanwhile, preheat the oven to 350°F. Spread the barley in an 8" x 10" shallow casserole. When the sauce is ready, pour it over the barley and mix it in. Spread the mixture out evenly, and bake the casserole for one hour, until brown and bubbly on top.




Last year at this time I made Red Cabbage Braised with Beets.