Barley & Pine Nut Casserole Recipe
1 cup pearl barley
1/4 cup + 2 tb. margarine, divided
1/3 cup pine nuts
1 medium onion, chopped
1/2 cup fresh parsley, minced
1/4 cup fresh chives, minced
1/4 tsp each salt and pepper
2 can beef broth (14.5 oz. each) - undilu, ted
1 fresh parsley sprigs
Rinse barley in cold water; drain well. Set aside.
Melt 2 tb. margarine in a medium skillet over medium heat; add pine
nuts and cook until lightly toasted, stirring constantly. Remove pine
nuts with a slotted spoon; set aside.
Heat remaining 1/4 cup margarine in skillet until melted; add reserved
barley and onion. Cook, stirring constantly, until barley is lightly
toasted and onion is tender. Remove from heat; stir in toasted pine
nuts, parsley, chives, salt and pepper. Spoon barley mixture into a
1 1/2 qt. casserole.
Bring beef broth to a boil in a medium saucepan; pour broth over
barley mixture in casserole and stir well. Bake, uncovered, at 375 F.
for 1 hour and 10 minutes or until barley is tender and liquid is
absorbed. Garnish casserole with fresh parsley sprigs, if desired.
Yield: 6 to 8 servings.
From _Favorite Recipes_ by The Sponsor's Club, Robert Louis Stevenson
School/Pebble Beach, CA. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 216-217.
ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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