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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me the barley lady , and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California Ingredients:
1 medium onion, chopped |
1 cup medium pearl barley |
1/2 cup slivered almonds or pine nuts |
1/4 cup butter, cubed |
1/2 cup minced fresh parsley |
1/4 cup thinly sliced green onions |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cans (14-1/2 ounces each) beef broth |
additional parsley, optional |
Directions:
1. In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper.
2. Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired. Yield: 6 servings.
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