Budget Barley, Carrot and Egg Bake with Mustard Bread Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Place the pearl barley and water in a pot. Bring to a boil, lower the heat, partially cover, and cook for 25 minutes, or until the barley is tender. Drain any excess liquid and set aside.

3. 3

   While the barley cooks, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion, grated carrot, and garlic. Cook for 6 to 8 minutes until the onion is soft and the carrot has softened.

4. 4

   Season the vegetables with the salt, black pepper, and sweet paprika. Stir well and cook 1 more minute to bring out the flavors.

5. 5

   In a large bowl, beat the eggs with the milk. Add the cooked barley, sautéed vegetables, half of the grated cheese, and 1 tablespoon of the fresh parsley. Mix until fully combined.

6. 6

   Pour the mixture into the prepared baking dish and spread it evenly.

7. 7

   In another bowl, combine the day-old bread cubes with the mustard, the remaining tablespoon of vegetable oil, the rest of the grated cheese, and the remaining fresh parsley. Toss until the bread is well coated.

8. 8

   Scatter the bread mixture over the casserole to create a loose, crunchy topping.

9. 9

   Bake for 25 minutes at 200 °C / 400 °F, or until the center is set and the bread crust is golden.

10. 10

    Let it rest for 5 minutes before serving so the bake can firm up and be easier to portion.