- Recipes Home
- Interest Groups
Barley Pine Nut Casserole Recipe
|Pearl barley||1 Cup (16 tbs)|
|Pine nuts/Sliced almonds||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Minced chives/Green onions||1⁄4 Cup (4 tbs)|
|Canned regular strength beef broth/Chicken broth||28 Ounce (2 Cans, 14 Ounce Each)|
|Parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1404 Calories from Fat 1054
% Daily Value*
Total Fat 122 g187.8%
Saturated Fat 50.6 g252.8%
Trans Fat 0 g
Cholesterol 193.5 mg
Sodium 3020.4 mg125.8%
Total Carbohydrates 65 g21.6%
Dietary Fiber 11.8 g47.2%
Sugars 12 g
Protein 25 g50.6%
Vitamin A 105.3% Vitamin C 103.1%
Calcium 17.9% Iron 42%
*Based on a 2000 Calorie diet
In a frying pan, heat 2 tbs butter over medium heat.
Add pine nuts and stir until lightly toasted.
Remove the nuts with a slotted spoon and set aside.
Add the remaining 4 tbs butter to pan with the onions and drained barley.
Cook, stirring, until lightly toasted.
Remove from heat; stir in the pine nuts, parsley, chives, salt and pepper.
Spoon into a 1 1/2 quart casserole dish.
This much may be done ahead.
Cover and chill.
Heat the broth to boiling; pour over barley mixture in casserole and stir to blend well.
Bake, uncovered, at 375 degrees until the barley is tender and most of the liquid is absorbed, about 1 hour and 10 minutes.