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Barley Pilaf With Almonds

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Ingredients
  Butter 1⁄4 Pound (1/2 Cup)
  Pearl barley 1 3⁄4 Cup (28 tbs)
  Onions 2 Medium, chopped
  Canned button mushrooms/Canned sliced mushrooms 8 Ounce (Two 4 Ounce Can)
  Mushroom liquor 1 Cup (16 tbs) (With Water)
  Chicken stock/6 chicken bouillon cubes dissolved in 4 cups boiling water 4 Cup (64 tbs)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
Directions

Melt half the butter in a heavy frying pan.
Pour in the barley and cook slowly until it turns a golden brown, turning it frequently; spoon into large buttered casserole.
Put 2 tablespoons more of the butter into the frying pan; add chopped onions and saute until clear; add to the barley.
Melt the remaining 2 tablespoons butter; add drained mushrooms (reserving liquid) and saute for 5 minutes; add to barley and onion.
Add enough water to reserved mushroom liquor to make 1 cup liquid and combine with the chicken stock.
Pour 2 cups of the liquid over the barley.
Cover tightly and bake 45 minutes in a moderate oven (350°); add 2 more cups of liquid and stir; bake, covered, another 45 minutes.
Stir in remaining cup of liquid and bake, covered, 30 minutes longer.
You might add 1/2 cup of toasted slivered almonds when you stir in the last cup of liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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