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| Barley And Pine Nut Casserole Recipe |
Category: Nuts / Casserole
Rating:
N/A
Servings: 6
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Ingredients
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 teaspoon each salt and pepper
2 can beef broth (14.5 oz. each) - undilu; ted
----GARNISH----
1 fresh parsley sprigs
Cooking Directions:
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. Submitted By CCH@SALATA.COM (CATHY HARNED) On 15 JAN 96 132555 -0800
casserole,sides,nuts,harned1994
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