Monday, February 7, 2011


~ allrecipes

1/4 c. butter
1 medium onion, diced
1 c. uncooked pearl barley
1/2 c. pine nuts
2 green onions, thinly sliced
1/2 c. sliced fresh mushrooms
1/2 c. chopped fresh parsley
1/4 t. salt
1/8 t. pepper
2 14.5 oz. cans vegetable broth

Preheat oven to 350 degrees. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper.

Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Notes: This has a bit of extra broth when made as directed, so use a little less or just let it get soaked up by any leftovers you may have. We often use extra mushrooms when we make it.

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