Barley Pine Nut Casserole
|Pearl barley||1 Cup (16 tbs)|
|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)|
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.