Title: Barley and Pine Nut Casserole
Categories: Casseroles, Harned 1994, Nuts, Rice/grains, Side dish
Yield: 1 Casserole
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)
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.
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@SALATA.COM (CATHY HARNED) On 15 JAN 96 132555 -0800
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini