Barley and Pine Nut Casserole

Title:
Barley and Pine Nut Casserole

Yield:
1 Casserole

Categories:
Casseroles,
Nuts,
Rice/grains,
Side
Dishes




Ingredients:





     1 c  Pearl barley


   1/4 c  + 2 tb. margarine; divided


   1/3 c  Pine nuts


     1 md Onion; chopped


   1/2 c  Fresh parsley; minced


   1/4 c  Fresh chives; minced


   1/4 ts Each salt and pepper


     2 cn Beef broth (14.5 oz. each)


          -- undiluted





----------------------------------GARNISH----------------------------------


          Fresh parsley sprigs





 Rinse barley in cold water; drain well.  Set aside.


 


 Melt 2 tb. 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.


 


 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 qt.


 casserole.


 


 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.


 


 Yield: 6 to 8 servings.


 


 From _Favorite Recipes_ by The Sponsor's Club, Robert Louis Stevenson


 School/Pebble Beach, CA.  In _America's Best Recipes: A 1989 Hometown


 Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 216-217. ISBN


 0-8487-0765-6.  Electronic format by Cathy Harned. Submitted By


 CCH@SALATA.COM (CATHY HARNED) On 15 JAN 96 132555 -0800


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini