Hi there, Mamas! Here’s another #RecipeWednesday post for ya! This yummy recipe was adapted from this one, but I’ve updated it to mine (and L’s) liking. I think a few little tweaks made all the difference!
We have made variations of this recipe since L was about 7 months old and I like it for several reasons:
- It can be a complete meal in itself
- It’s a way for her to try new foods in a familiar way
- It’s easily portable
- It freezes well for my make-ahead Mamas (I love to make a big batch to send to my mother-in-law’s for L to eat on days that I work)
For this recipe, I’ve liked barley (great source of soluble fiber) more than brown rice. Brown rice tends to get hard, and even a little sharp, during cooking… so much so that I’ve had to peel off the top layer of cooked rice so that L didn’t hurt her mouth (not sure if that was completely necessary, but it made me feel better). I think barley would be better for little ones starting out baby-led weaning (make sure to introduce foods separately at first; see here and here for more), or those with few teeth.
So, about it being a complete meal… that’s one thing that I LOVE about this recipe! It gives a nice framework, but little modifications here and there can make it seem like a whole new meal. (This article talks about my requirements for a “meal” – at least 3 food groups. Barley Bites have grains, veggies, and protein [the beans, cheese, and eggs]). 
We’ve added beans, chicken, and various steamed veggies at different times. You could also add herbs or vary the cheeses or grains for completely new flavors. The recipe I have listed for you is casserole size, so the whole family can get in on this action. We have served it with roasted veggies for a cozy meal on a cold day, or with clementines to help brighten it up a bit.
Hope you and your little ones enjoy, Mamas! What additions would you add?
Notes
Mix and match whatever grains, protein, veggies, and cheese you like! The eggs act as a binder to hold the mixture together. Our dish is deep, so I usually cut her squares in half length wise so she doesn't have to force her mouth open to take a bite.
Ingredients
- 3 1/3 cup cooked barley
- olive oil
- 1 half onion, diced
- 3-5 garlic cloves, minced (we use 5 because L likes it, and so do we!)
- 1 can low-sodium (or no added sodium) black beans, drained and rinsed
- heaped 1/2 cup grated Cheddar cheese
- 5 eggs, lightly beaten
Instructions
- Preheat the oven to 375 deg F.
- Spray pan with non-stick cooking spray.
- Heat olive oil in a frying pan and add the onion. Cook for a minute or two until beginning to soften, then add the garlic and cook for another minute.
- Transfer the cooked onion and garlic to a bowl.
- Add the cooked barley, beans, egg, and cheese, mix everything together with a wooden spoon.
- Press the mixture into an oven-proof dish.
- Place in the oven and bake for around 45 minutes, until the mixture is set and has golden spots on top.
- Cut into cubes to serve.
Photo credit: Barley on spoon by rakratchada torsap at freedigitalphotos.net.