Barley Bake Recipe
Ingredients
| Slivered almonds | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Barley | 1 Cup (16 tbs) | |
| Minced parsley | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Canned chicken broth/Canned beef | 28 Ounce | |
| Chives | 1⁄4 Cup (4 tbs), minced | |
| Parsley | 1 Dash |
Nutrition Facts
Serving size
Calories 285 Calories from Fat 155
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 130.5 mg5.4%
Total Carbohydrates 27 g8.9%
Dietary Fiber 5.8 g23.2%
Sugars 2.3 g
Protein 8 g15.5%
Vitamin A 17.7% Vitamin C 17.1%
Calcium 5.6% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
Place in a small bowl, and set aside.
Melt the remaining 4 tablespoons butter or margarine in the skillet.
Add onion and barley.
Stirfry until barley is lightly browned.
Remove from heat.
Pour into a 1 1/2 quart casserole dish.
Add almonds, minced parsley, salt, pepper, and broth.
Bake, uncovered, in a 375° F.
Oven for 45 minutes or until barley is tender and liquid is absorbed.
Sprinkle with chives, and garnish with additional fresh parsley.
Chef
