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Barley Pine Nut Casserole

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  Pearl barley 1 Cup (16 tbs)
  Butter 6 Tablespoon
  Pine nuts/Sliced almonds 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Minced chives/Green onions 1⁄4 Cup (4 tbs)
  Canned regular strength beef broth/Chicken broth 28 Ounce (2 Cans, 14 Ounce Each)
  Parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Rinse the barley in cold water and drain well.
In a frying pan, heat 2 tbs butter over medium heat.
Add pine nuts and stir until lightly toasted.
Remove the nuts with a slotted spoon and set aside.
Add the remaining 4 tbs butter to pan with the onions and drained barley.
Cook, stirring, until lightly toasted.
Remove from heat; stir in the pine nuts, parsley, chives, salt and pepper.
Spoon into a 1 1/2 quart casserole dish.
This much may be done ahead.
Cover and chill.
Heat the broth to boiling; pour over barley mixture in casserole and stir to blend well.
Bake, uncovered, at 375 degrees until the barley is tender and most of the liquid is absorbed, about 1 hour and 10 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Barley Pine Nut Casserole Recipe