Moscow-Pullman Daily News Blogs

I was going through some old files recently and came across a Cookbook Corner column I’d done several years ago on winning recipes from the National Barley Cook-Off at Palouse.  The September event seeks to promote the use of pearled barley, which is not only healthy, but also grown locally.  For those not familiar with the product, pearled barley is barley that has had the hull removed through a grinding and polishing process and can be coarse, medium or fine.

Zelda Lamb of Cottonwood submitted the recipe I’m sharing below and her casserole won the People’s Choice award at Palouse Days where Barley Cook-Off recipes are showcased every year.

Spanish Pearl Barley Casserole

• 1 ½ pounds sausage (ground beef can be substituted for sausage)

• 1 can tomato soup

• 3 cups cooked pearl barley (1 cup uncooked, cooked in 3 cups water)

• ½ finely chopped green pepper

• 1 medium can pitted black olives, sliced

• 1 clove garlic, finely minced

• 1 small onion, finely chopped

• ½ teaspoon oregano

• 1/3 pound processed cheese, grated

Fry sausage, pour off fat.  Add green pepper, onion and garlic and brown for 10 minutes.  Meantime, cook barley in lightly salted water until tender.  Add barley, tomato soup and oregano.  Bring to a boil, remove from heat and add cheese and olives.  Pour in casserole dish and bake 30 minutes at 350 degrees.

Serves 4 to 6.