Barley-Pine Nut Casserole |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 5 |
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A vegan recipe, that my sister makes. You can sub almonds for the pine nuts if you prefer.This is a crockpot meal. Ingredients:
1 cup uncooked pearl barley |
1 1/2 cups v8 vegetable juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium celery ribs, sliced |
1 medium bell pepper, chopped |
1 medium onion, chopped |
1 (14 1/2 ounce) can ready to serve vegetable broth |
4 medium green onions, sliced |
1/4 cup pine nuts, toasted |
Directions:
1. Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
2. Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
3. Stir in green onion and nuts.
4. *To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.
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