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Cranberry Barley Casserole Recipe Joy Makin Mamas
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Cranberry Barley Vegetarian Casserole

This vegetarian casserole with vegan variations can be the star of the show next to a green vegetable or salad, or join a buffet of options for every dietary preference. The tart cranberries make a nice contrast to the other flavors, and the barley and lentils give plenty of texture. (No mushy casseroles for us!)
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Meghan Gray

Ingredients

  • 2 shallots sliced thinly
  • 1 tbsp fennel seeds
  • 2 tbsp sesame seeds
  • 1/2 teaspoon paprika
  • 3 cloves garlic minced
  • 1 cup pearl barley
  • 1/2 cup lentils rinsed and picked over
  • 2 1/2 cups vegetable stock
  • 1/2 cup unsweetened or low sugar dried cranberries
  • 1/2 cup cheddar cheese

Instructions

  1. Preheat the oven to 350 and grease the inside of a 1.9 quart casserole dish with lid.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the shallots, fennel, sesame seeds, paprika, and garlic to the pan and sautee until the shallots are translucent. This only takes a couple of minutes.
  4. Add the barley and lentils. Stir until the contents are well mixed.
  5. Add the vegetable stock and bring to a low boil.
  6. Stir in cranberries and transfer to the casserole.
  7. Bake covered for 30 mintues.
  8. Remove cover, top with cheese, and bake for 15 more minutes.

Recipe Notes

To make this dish vegan, use canola oil and a pinch of salt in place of the butter. Instead of cheddar cheese, pulse 1/3 cup raw sunflower seeds and 1/4 cup nutritional yeast together in your food processor until the texture looks like coarse crumbs, and use as a topping.