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Ingredients
- 1 c. Pearl barley
- 1/4 c. + 2 tb. margarine, divided
- 1/3 c. Pine nuts
- 1 med Onion, minced
- 1/2 c. Fresh parsley, chopped
- 1/4 c. Fresh chives, chopped
- 1/4 tsp Each salt and pepper
- 2 can Beef broth (14.5 ounce. each) undiluted Fresh parsley sprigs
Directions
- Rinse barley in cool water; drain well. Set aside.
- Heat 2 tb. margarine in a medium skillet over medium heat; add in pine nuts and cook till lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside.
- Heat remaining 1/4 c. margarine in skillet till melted; add in reserved barley and onion. Cook, stirring constantly, till barley is lightly toasted and onion is tender. Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper. Spoon barley mix into a 1 1/2 quart.
- casserole.
- Bring beef broth to a boil in a medium saucepan; pour broth over barley mix in casserole and stir well. Bake, uncovered, at 375 F. for 1 hour and 10 min or possibly till barley is tender and liquid is absorbed. Garnish casserole with fresh parsley sprigs, if you like.
- Yield: 6 to 8 servings.
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