019 / 75 · Noodles, Grains and Pantry Bakes

Creamy Broccoli Barley Hotdish

One 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L; 4 main-dish portions · Active 35 min · Total 1 hr 55 min

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Pearl barley gives this broccoli bake a pleasantly chewy center, while a little cheddar and a rough crumb top make it feel complete. The barley is cooked separately in water and drained. That makes its tenderness predictable before the milk sauce and broccoli join it, rather than hoping a dry grain will soften under a browning crust.

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Drawn broccoli and pearl-barley hotdish beneath a loose golden crumb top.

Cook the barley you actually bought

Pearl barley, quick-cooking barley and hulled barley are not interchangeable on the clock. Use pearl barley here and check its packet. Simmer until the grains are tender but retain a little chew, usually thirty-five to forty-five minutes. A firm dry center will not magically disappear during the short final bake. Drain excess water thoroughly, then let steam escape while you finish the sauce. You want cooked grains rather than barley soup. If preparing the grain earlier, chill it promptly and keep its original date; the base method is timed for freshly cooked barley. Barley contains gluten, so using it instead of wheat pasta does not make the recipe gluten-free.

Broccoli and crumbs each need their own moment

Cut small florets and use the peeled stem too. Steam the stem briefly first, then add the florets so their different textures can reach a similar tenderness. Spread them out to release steam. The sauce should be smooth before grated cheddar is stirred in off the heat, then everything is folded together gently. Finish with coarse fresh breadcrumbs, not a thick layer of fine dry powder. Oil moistens those crumbs enough to brown while Parmesan adds flavor. Keep the layer light so steam can escape between the pieces. The dish needs a thermometer check as well as golden crumbs: a crunchy surface can sit over a lukewarm center. Serve by lifting through the grain, broccoli and topping together.

Ingredients

  • 1 1/4 cups dry pearl barley (250 g)
  • 6 cups water (1.4 L), for barley, with extra boiling water only if needed to keep submerged
  • 1 lb broccoli, small florets and peeled diced stem (450 g prepared)
  • 1 cup water (240 ml), for steaming
  • 2 tablespoons butter (30 g)
  • 1 medium onion, finely chopped (150 g)
  • 2 tablespoons all-purpose flour (18 g)
  • 1 3/4 cups milk (420 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • 3 1/2 oz mature cheddar, grated (100 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 1 cup coarse fresh breadcrumbs (60 g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup finely grated Parmesan (25 g)

Set out

Oven, 8×12 in (20×30 cm) baking dish, at least 3 qt/2.8 L, Rice saucepan with lid, at least 3 qt/2.8 L, Sieve, Steamer basket and covered pan, Medium saucepan, Whisk, Small bowl, Rimmed baking sheet, Food thermometer, Suitable foil for loose shielding if the topping colors before the center finishes

Allergens

Barley: gluten, Wheat, Milk, Mustard; check cheese and bread labels. Check labels and substitutions.

Make it

  1. Rinse barley and put in its pan with 1.4 L water. Bring to a boil, cover and simmer gently 35–45 minutes, or its packet time, until tender with a little chew. Keep grains submerged with a little boiling water if needed. Drain well.
  2. While barley cooks, heat oven to 400°F (205°C) and put the dish on a rimmed sheet. Steam diced broccoli stem over its water for 2 minutes, add florets and steam 3 minutes more until nearly tender. Spread out on a plate.
  3. Melt butter in the medium pan over medium-low heat. Cook onion 7–9 minutes until soft. Stir in flour for 1 minute, then gradually whisk in milk. Simmer 3–4 minutes, stirring, until sauce coats a spoon. Take off the heat and stir in mustard, cheddar, salt and pepper.
  4. Fold barley and broccoli into the sauce and spread in the dish. Mix breadcrumbs with olive oil and Parmesan and scatter loosely over the surface. Bake 25–30 minutes until golden and 165°F (74°C) in the center and several other places. Shield the crumb top loosely if needed while the center finishes.
  5. Rest 5 minutes before serving four portions.

Give the grain a recognizable texture

Drain the barley without pressing it through the sieve. Its separate rounded grains are part of the pleasure of this bake, and should remain visible beside the broccoli.

A useful detail

The 115-minute total allows pearl-barley cooking, with vegetables and sauce made alongside it, plus assembly and the oven stage. Follow a longer packet time if needed. The topping uses fresh coarse crumbs; 60 g dry crumbs would have a different texture.

Another way

  • Replace broccoli with the same prepared weight of cauliflower. Steam small pieces for 6–8 minutes until nearly tender before folding into the barley.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days or an earlier ingredient deadline, keeping an earlier barley cooking date if applicable. Reheat to 165°F (74°C). Freeze promptly cooled portions for up to 1 month for quality; thaw in the refrigerator. Grains soften and the crumb surface loses crunch.