Ham Barley and Almond Bake

Ham, Barley and Almond Bake

Ham, Barley and Almond Bake

This one-dish meal showcases barley in a delicious mixture of veggies and herbs. Pair with a side salad of mixed leafy greens.


Makes 8 servings


1/2 cup slivered almonds
1 tablespoon margarine or butter
1 cup uncooked barley
1 cup chopped carrots
1 bunch green onions, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 pound lean smoked ham, cubed
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 cans (14 ounces each) reduced-sodium beef broth
1/2 pound fresh green beans, cut into 1-inch pieces


  1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
  2. Spread almonds in single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. Set aside
  3. Melt margarine in large skillet over medium-high heat. Add barley, carrots, onions, celery and garlic; cook and stir 2 minutes or until onions are tender. Remove from heat. Stir in ham, toasted almonds, basil, oregano and pepper. Spoon into prepared dish.
  4. Place broth in medium saucepan; bring to a boil over high heat. Pour over barley mixture.
  5. Cover tightly with foil; bake 20 minutes. Remove from oven; stir in green beans. Bake, covered, 30 minutes or until barley is tender.

Nutritional Information

Serving Size: 1/8 of total recipe
Calories 251
Calories from Fat 32 %
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 31 mg
Carbohydrate 25 g
Fiber 7 g
Protein 19 g
Sodium 914 mg

Dietary Exchange

Starch 1-1/2
Meat 2
Fat 1/2

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