Oregon hazelnut barley casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pearl barley |
| 6 | tablespoons | Butter |
| ½ | cup | Oregon hazelnuts, chopped |
| 1 | medium | Onion; finely chopped |
| ¼ | cup | Green onion or chives |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cans | Chicken broth, undiluted (14 oz. cans) |
| Parsley for garnish | ||
Directions
Rinse barley and drain. In frying pan, heat two tablespoons butter.
Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1-½ quart casserole. (Freeze or chill at this point if desired) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375 degrees for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board