America's Best Recipes/1989

Barley and Pine Nut Casserole
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup pearl barley 1/4 cup plus 2 tablespoons margarine, divided 1/3 cup pine nuts
1 medium onion, chopped 1/2 cup minced fresh parsley 1/4 cup minced fresh chives
1/4 teaspoon salt 1/4 teaspoon pepper 2 (14-1/2 ounce) cans beef broth, undiluted
fresh parsley sprigs (optional)



1 Rinse barley in cold water; drain well. Set aside.
2 Melt 2 tablespoons margarine in a medium skillet over medium heat; add pine nuts, and cook until lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside.
3 Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion. Cook, stirring constantly, until barley is lightly toasted and onion is tender. Remove from heat; stir in toasted pine nuts, parsley, chives, salt, and pepper. Spoon barley mixture into a 1-1/2 quart casserole.
4 Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole, and stir well. Bake, uncovered, at 375 F. for 1 hour and 10 minutes or until barley is tender and liquid is absorbed. Garnish casserole with fresh parsley sprigs, if desired.

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