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1 cup pearl barley 6 Tbsp.butter 1/4 to 1/2 cup Pine nuts or Sliced Almonds 1 Medium Onion,chopped 1/2 cup Minced fresh parsley 1/4 cup minced chives or green onions 1/4 tsp. each salt and pepper 2 - 14 ounce cans beef or chicken broth parsley for garnish |
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In a frying pan,heat 2 Tbsp.butter over medium heat. Add pine nuts and stir until lightly toasted. Remove the nuts withy a slotted spoon and set aside. Add the remaining 4 Tbsp. butter to pan with the onions and drained barley. Cook,stirring, until lightly toasted. Remove from heat; stir in the pine nuts,parsley, chives,salt and pepper. Spoon into a 1 1/2 quart casserole dish. This much may be done ahead. Cover and chill. Heat the broth to boiling;pour over barley mixture in casserole and stir to blend well. Bake, uncovered,at 375 degrees until the barley is tneder and most of the liquid is absorbed, about 1 hour and 10 minutes.
Recipe adapted from"A Collection of the Very Finest Recipes" |