Barley and pine nut casserole
1 Casserole
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pearl barley |
| ¼ | cup | + 2 tb. margarine; divided |
| ⅓ | cup | Pine nuts |
| 1 | medium | Onion; chopped |
| ½ | cup | Fresh parsley; minced |
| ¼ | cup | Fresh chives; minced |
| ¼ | teaspoon | Each salt and pepper |
| 2 | cans | Beef broth (14.5 oz. each) undiluted |
| Fresh parsley sprigs | ||
Directions
GARNISH
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 ¼ 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 1½ 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@... (CATHY HARNED) On 15 JAN 96 132555 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini