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1 medium onion, chopped
In a skillet over medium heat, sauté the onion, barley and nuts in butter or margarine until barley is lightly browned. Stir in parsley, green onions, salt and pepper.
Transfer to a greased 2-quart baking dish. Stir in broth. Bake, uncovered, at 350°F degrees for 1 hour and 15 minutes or until the barley is tender and liquid absorbed. Sprinkle with parsley if desired.
Poster's Notes:
Posted by Judith Trachtman
Nutritional Info Per Serving: N/A
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
1/4 cup butter or margarine
1/2 cup fresh parsley, minced
1/4 cup green onions, thinly sliced
1/4 tsp. salt
1/8 tsp. pepper
2 14-1/2 oz. cans beef or vegetable broth
Additional parsley (optional)
I substituted 29 oz. water with a combination of beef and mushroom bouillon for the beef broth.