Barley Bake with Vegetables and Mozzarella Recipe
Barley bake with vegetables and mozzarella is a hearty yet vegetable-forward dish that works perfectly as a make-ahead lunch for two days. Pearl barley gives a pleasantly firm, slightly “chewy” texture, a bit like Italian risotto, only in a Polish, oven-baked version. It’s a great option when you want to eat something meat-free but still properly filling.
This barley bake shows how Polish groats can resemble Italian risotto – they’re firm, slightly springy and soak up the flavour of the tomato vegetable sauce. The combination of stewed vegetables, herbs and stretchy mozzarella creates a filling yet still vegetable-based meal that reheats very well. It’s a great way to bring more groats into your everyday menu without feeling like you’re eating a diet “mush”.
Chef's tips
Cook the pearl barley only until “almost tender” – it will finish cooking in the oven and keep a pleasant, slightly firm centre instead of turning into mush. Don’t fry the vegetables over too high a heat, as pepper and courgette burn quickly; it’s better to give them time to soften and release their flavour into the tomato sauce. Before putting the dish in the oven, be sure to taste the barley mixture – groats absorb salt, so you often need to season a bit more than you would with a regular sauce.
How to serve
Serve the bake with a simple salad of rocket or mixed leaves with an olive oil and lemon vinaigrette to add lightness. A glass of light red wine (such as Merlot) pairs well, or water with lemon and fresh basil if you’re planning a vegetarian, “lighter” lunch. It’s an ideal dish to prepare on Sunday with Monday’s work lunchbox in mind – after reheating in the microwave it tastes almost as good as straight from the oven.
Ingredients
- barley groats pearl barley - 200 g
- courgette - 1 piece
- bell pepper - 1 piece
- carrot - 1 piece
- onion - 1 piece
- tomatoes - 400 g
- vegetable stock - 400 ml
- mozzarella cheese - 2 piece
- oil - 2 tablespoons
- basil - 1 teaspoon
- paprika - 1 teaspoon
- salt
- pepper
Preparation
- Rinse the pearl barley in a sieve under running water. Put it in a pot, cover with the stock, add a pinch of salt and cook over low heat for about 15–18 minutes, until almost tender but still slightly firm in the centre. If necessary, drain off any excess liquid.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Peel the onion and dice it finely. Peel the carrot and grate it on the coarse side of a grater. Remove the seeds from the pepper and dice it. Wash the courgette, trim the ends and slice into half-moons.
- Heat the oil in a large pan. Add the onion and fry for 3–4 minutes over medium heat until softened. Add the carrot, pepper and courgette and fry for another 5–6 minutes, stirring, until the vegetables soften slightly.
- Add the canned tomatoes to the pan, sprinkle in the basil and sweet paprika, and season with salt and pepper. Simmer for 5–7 minutes until the sauce thickens slightly.
- Transfer the cooked barley and the vegetable sauce from the pan to a large bowl. Mix thoroughly, taste and, if needed, season more generously with salt and pepper.
- Drain the mozzarella. Cut one ball into small cubes and gently fold into the barley mixture. Slice the second ball.
- Transfer the mixture to the baking dish and smooth the top. Arrange the mozzarella slices on top.
- Place in the preheated oven and bake for about 20 minutes, until the cheese on top has melted and is lightly browned and the edges of the bake are gently bubbling.
- After removing from the oven, let the bake stand for 5–10 minutes so it’s easier to slice and doesn’t fall apart on the plate.
Storage
Store leftovers covered in the fridge and reheat in the oven or microwave until hot throughout. When reheating in the oven, you can cover the dish with foil so the top doesn’t dry out too much.
