Creamy Bison & Barley Bake

• •1 lb Ground Bison (lean)
• •1 cup Pearl Barley (rinsed)
• •1 tbsp Olive Oil
• •1 medium Yellow Onion (diced)
• •2 medium Carrots (diced)
• •2 large Celery Stalks (diced)
• •3 cloves Garlic (minced)
• •2 cups Beef Broth
• •1 cup Half and Half
• •1 tsp Dried Thyme
• •1 tsp Salt (or to taste)
• •0.5 tsp Black Pepper (or to taste)
• •2 tbsp Fresh Parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the bison aside.

3. 3

   Add the diced onion, carrots, and celery to the same pot (add a little more oil if needed). Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and dried thyme, cooking for another minute until fragrant.

4. 4

   Stir in the rinsed pearl barley, beef broth, half and half, salt, and black pepper. Bring the mixture to a simmer, then return the cooked bison to the pot, stirring to combine.

5. 5

   Pour the entire mixture into your prepared baking dish. Cover tightly with aluminum foil.

6. 6

   Bake for 25 minutes, or until the barley is tender and most of the liquid has been absorbed. Remove the foil for the last 5 minutes of baking if you prefer a slightly crisper top. Let rest for 5 minutes before serving.

7. 7

   Garnish with fresh chopped parsley, if desired, and serve hot.

Chef's Tips

• 💡For an extra layer of flavor, you can add a quarter cup of dry red wine to the vegetables before adding the broth.
• 💡If you like a cheesy topping, sprinkle 1/2 cup of shredded cheddar or Gruyere cheese over the casserole during the last 10 minutes of baking.
• 💡Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.