Barley and pine nut casserole
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Barley and pine nut casserole
  Barley    Casserole    Nuts    Side dish  
Last updated 6/12/2012 1:07:11 AM. Recipe ID 33042. Report a problem with this recipe.
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      Title: Barley and pine nut casserole
 Categories: Casseroles, Harned 1994, Nuts, Rice/grains, Side dish
      Yield: 1 Casserole
      1 c  Pearl barley
    1/4 c  + 2 tb. margarine; divided
    1/3 c  Pine nuts
      1 md Onion; chopped
    1/2 c  Fresh parsley; minced
    1/4 c  Fresh chives; minced
    1/4 ts Each salt and pepper
      2 cn Beef broth (14.5 oz. each)
           -- undiluted

           Fresh parsley sprigs
  Rinse barley in cold water; drain well.  Set aside.
  Melt 2 tb. margarine in a medium skillet over medium heat; add pine
  nuts and cook until lightly toasted, stirring constantly. Remove pine
  nuts with a slotted spoon; set aside.
  Heat remaining 1/4 cup margarine in skillet until melted; add reserved
  barley and onion.  Cook, stirring constantly, until barley is lightly
  toasted and onion is tender. Remove from heat; stir in toasted pine
  nuts, parsley, chives, salt and pepper.  Spoon barley mixture into a
  1 1/2 qt. casserole.
  Bring beef broth to a boil in a medium saucepan; pour broth over
  barley mixture in casserole and stir well. Bake, uncovered, at 375 F.
  for 1 hour and 10 minutes or until barley is tender and liquid is
  absorbed. Garnish casserole with fresh parsley sprigs, if desired.
  Yield: 6 to 8 servings.
  From _Favorite Recipes_ by The Sponsor's Club, Robert Louis Stevenson
  School/Pebble Beach, CA.  In _America's Best Recipes: A 1989 Hometown
  Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 216-217.
  ISBN 0-8487-0765-6.  Electronic format by Cathy Harned. Submitted By
  CCH@SALATA.COM (CATHY HARNED) On 15 JAN 96 132555 -0800

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Recipe ID 33042 (Apr 03, 2005)

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