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Cheesy baked pearl barley


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the pumpkin with a little oil and seasonings in a heavy-bottomed baking tray. Cook in the oven until tender, tossing now and again. 
  • At the same time, put the pearl barley and a pinch of salt in a pot, just cover with stock and gently cook for about 35 mins until just tender, adding more stock if needed. Drain well. 
  • To make the Mornay sauce, melt the butter in a pot and add the flour. Stir well and gently cook.  
  • Add the hot milk, all at once, and whisk well. 
  • Then add 2 good handfuls grated tasty cheese, the cream and seasonings. Whisk until the cheese has melted. 
  • Heat a little oil in a pan and gently sauté the tomatoes until they collapse a bit, regularly stirring. 
  • Then toss the tomatoes with the pumpkin, pearl barley and seasonings. Add a generous amount of the Mornay sauce, mix well and transfer the mixture to a gratin dish (or any ovenproof dish).  
  • Flatten the top, spoon more Mornay sauce on top and sprinkle with some grated cheese and parmesan. Cook in the oven for about 20 mins until golden and bubbling. 
  • Serve with a crisp salad on the side. 
  • nb.  Any variety of vegies can be used.


  • ½ butternut pumpkin, top half, cubed
  • olive oil
  • sea salt & freshly ground pepper
  • 3 cups pearl barley
  • 1 litre vegetable stock
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 1 litre hot milk
  • grated tasty cheese
  • a splash of cream
  • 1 punnet cherry tomatoes, quartered
  • 6-8 button mushrooms, quartered
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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