Barley & 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.

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