Barley & Pine Nut Casserole
|Pine nuts/Slivered almonds||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Barley||1 Cup (16 tbs), rinsed|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Minced chives/Green onions including tops||1⁄4 Cup (4 tbs)|
|Homemade chicken broth/2 cans, 14 1/2 ounce each regular strength chicken / beef broth||4 Cup (64 tbs)|
Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat.
Add pine nuts and stir until lightly toasted.
Remove nuts with a slotted spoon; set aside.
Add remaining 4 tablespoons butter to pan with onion and barley; cook, stirring, until barley is lightly toasted.
Remove from heat; stir in pine nuts, minced parsley, chives, and pepper.
Spoon into a 1 1/2-quart casserole.
(At this point, you may cover and refrigerate for up to 1 day.) Bring broth to a boil, pour over barley mixture, and stir to blend well.
Bake, uncovered, in a 375° oven until barley is tender to bite and almost all liquid is absorbed, about 1 hour and 10 minutes.
Season to taste with salt; garnish with parsley sprigs.