Side Pannel
Barley and Pine Nut Casserole
Barley and Pine Nut Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Side Dishes, Nuts
Ingredients List
- 1 c Pearl barley
- 1/4 c + 2 tb. margarine; divided
- 1/3 c Pine nuts
- 1 md Onion; chopped
- 1/2 c Fresh parsley; minced
- 1/4 c Fresh chives; minced
- 1/4 ts Each salt and pepper
- 2 cn Beef broth (14.5 oz. each)
- -- undiluted
Directions
GARNISH
Fresh parsley sprigs
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 1/4 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 1 1/2 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.
Fresh parsley sprigs
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 1/4 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 1 1/2 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.
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