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War Eagle Mill Recipes
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CHEESY BARLEY CORN BAKE
3 ½ cps water
¾ tsp salt, divided
1 cp War Eagle Pearl Barley
2 tsp olive oil
1 ½ cps onion, chopped
1 cp fresh or frozen corn kernels
1 cp red bell pepper, diced
¼ cp fresh parsley, finely chopped
1 tsp fresh thyme
¼ tsp black pepper
1 cp shredded sharp white cheese or mozzarella
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In large saucepan, bring water and ¼ tsp
salt to a boil. Add barley, boil,
reduce heat, cover; simmer for 45
minutes. Remove from heat; let stand,
covered, 5 minutes. Preheat oven to 350
degrees. In large skillet, sauté onion
and corn in oil for about 5 minutes.
Add bell pepper; stir in cooked barley,
remaining salt, and spices. Remove from
heat; stir in cheese. Fold into a 2-qt
casserole coated with cooking spray;
cover with lid. Bake for 40 minutes;
uncover, bake 5 more minutes. 
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