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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes, informs Alice Kaluzy of Saskatoon, Saskatchewan. This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered. Ingredients:
2 celery ribs, chopped |
2 medium carrots, finely chopped |
7 green onions, chopped |
4 garlic cloves, minced |
1 tablespoon butter |
1-1/2 cups uncooked medium pearl barley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4-1/2 cups chicken broth, divided |
2 tablespoons minced fresh parsley |
1/2 cup slivered almonds |
Directions:
1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes.
2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender. Yield: 8 servings.
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