Nutty Barley Bake
Ingredients
1 medium onion, chopped
1 cup medium pearl barley
1⁄2 cup slivered almonds or pine nuts (I always use pine nuts due to nut allergies.)
1⁄4 cup butter or margarine or oil (I’ve always used olive oil.)
1⁄2 cup fresh parsley, minced
1⁄4 cup green onions, thinly sliced
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
28 ounces chicken broth
Instructions
1. Heat oven to 350*F.
2. In a large skillet over medium heat, sauté onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper.
3. Spray a 12- by 9-inch baking pan with cooking spray. Transfer barley mixture to pan. Pour broth over barley mixture and bake for 1 hour and 15 minutes, or until the barley is tender and the liquid is absorbed.
Comments
A few years ago, we had a vegan at Christmas dinner and my mom found this recipe to make for Christmas dinner. We used olive oil and vegetable broth to keep the dish vegan and it was fantastic. I’ve made the original, non-vegan, version which is shown here a few times and the guys are always surprised that it tastes as good as it does. They end up having seconds and I just smile.
Shown here with steak and Mustard Cream Pan Sauce.
Person - Mom