Baked Barley Recipe
Ingredients
| Corn oil | 4 Tablespoon | |
| Green onions | 2 Cup (16 tbs), chopped | |
| Green onion tops | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery | 1 /2 Cup (16 tbs), chopped | |
| 1 cup pearl barley | ||
| 1/2 cup cooked, diced carrots | ||
| 1/2 cup shelled pine nuts | ||
| Vegetable stock | 5 Cup (16 tbs) | |
| 1 tsp gomasio sesame salt | ||
| Garlic | 1/2 Clove (5gm), minced | |
| Marjoram | 1/2 Teaspoon | |
| Basil | 1 /2 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Heat corn oil and saute green onions, onion tops, green pepper, and celery until vegetables are lightly cooked.
Remove from skillet and saute barley until it turns golden brown in about 5 minutes.
Combine vegetables and barley with carrots and pine nuts in a casserole.
Pour in 2 cups vegetable stock and season with gomasio salt, garlic, marjoram, basil, and parsley.
Cover and bake 30 minutes at 350 degrees.
Carefully stir in 2 more cups of stock; cover and bake another 30 minutes.
Add a 5th cup of stock, mixing well; and bake casserole uncovered for 15 minutes more.
Remove from skillet and saute barley until it turns golden brown in about 5 minutes.
Combine vegetables and barley with carrots and pine nuts in a casserole.
Pour in 2 cups vegetable stock and season with gomasio salt, garlic, marjoram, basil, and parsley.
Cover and bake 30 minutes at 350 degrees.
Carefully stir in 2 more cups of stock; cover and bake another 30 minutes.
Add a 5th cup of stock, mixing well; and bake casserole uncovered for 15 minutes more.
Chef
