Guest guest Posted September 4, 2001 Report Share Posted September 4, 2001 (not yet tested) * Exported from MasterCook * Barley Pine Nut Casserole Recipe By :TriColor Diet by Martin Katahn Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pearl barley 2 tablespoons pine nuts 1 medium onion -- chopped 1 tablespoon olive oil 3 cups hot bouillon 1/4 cup finely chopped scallions 1/3 cup finely chopped fresh parsley salt and freshly ground black pepper -- to taste 1. Preheat oven to 350 degrees. 2. Rinse barley, drain, and set aside (you can do this in a colander). 3. In a small, dry skillet, toast the pine nuts, stirring, over, medium heat for 3 to 5 minutes, or until lightly browned, and set aside. 4. In a 1.5-quart saucepan, saute the onion in the oil until softened. 5. Add the barley and cook, stirring constantly, for about 1 more minute, until the barley is coated with oil. 6. Stir in the stock and scallions and bring to a boil. 7. Transfer the mixture to a 1.5-quart casserole dish, cover, and bake for 1 hour. 8. Remove from the oven and mix in the parsley and pine nuts. 9. Season with salt and pepper, to taste. S(Edited by): " Hanneman (kitpath) on 04-Sep-2001 " Copyright: " © 1996 Katahn Associates ISBN039303920X " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 6g Fat (21.8% calories from fat); 7g Protein; 42g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 819mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : This is a nice alternative for rice, and works well as either a main or side dish. Nutr. Assoc. : 0 0 0 0 5451 0 0 0 Quote Link to comment Share on other sites More sharing options...
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