Barley with Gruyere and Pecan Crust

Preheat oven to 375F.

While the barley is cooking, prepare the topping: Put bread crumbs or crusts, butter, and pecans in a food processor with a sprinkle of salt and pepper. Pulse until coarsely chopped. I like to leave some pieces for texture.

When the barley is cooked, put it into a mixing bowl. Into the cooked barley, add the milk, raw garlic and 2/3 of the cheeses, and stir together. Add more milk and salt and pepper until a slightly soupy consistency is reached.

Taste the barley mixture. Yum!

Pour barley into a large baking dish (I used an oval one; a 9×13 might be a bit big). Top with the remaining cheese and pecan mixture.

Bake for 15-20 minutes until bubbly and slightly brown on top.

Make-ahead note: You could make the entire thing (or just cook the barley) in advance, keep it in the fridge for a few days, and heat it up when you’re ready to eat it. To reheat, put the casserole in a COLD oven, then turn it to 375 F. As the oven warms slowly, so will the casserole. It’ll be done in 30-45 minutes.

Hurray for whole grains!