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Add a photoServings: 6
Ingredients
- 1 c. Pearl barley
- 2 tsp Butter
- 1 med Onion, minced
- 3 c. Chicken stock, warm, defatted
- 1/4 c. Scallions, finely minced
- 1/3 c. Finely minced fresh parsley
- 2 Tbsp. Pine nuts, toasted Salt, to taste Freshly grnd black pepper, to taste
Directions
- 1. Preheat oven to 350 degrees F.
- 2. Rinse barley, drain and set aside.
- 3. Heat butter in a 1 1/2-qt flameproof casserole dish over medium heat. Add in onions and cook till softened, about 2 min. Add in barley and continue cooking, stirring constantly, till the barley is coated with butter, about 1 minute. Stir in stock and scallions. Mix well.
- 4. Bring to a boil, cove, [transfer to oven I assume] and bake for 1 hour, or possibly till barley is tender and liquid is absorbed.
- 5. Add in parsley and pine nuts. Taste and adjust seasonings. Fluff with two forks and turn out into a hot serving dish.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 161 | |
| Calories from Fat 28 | 17% |
| Total Fat 3.31g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 202mg | 8% |
| Potassium 254mg | 7% |
| Total Carbs 28.7g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 1.17g | 1% |
| Protein 5.14g | 8% |
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