| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains, Low fat | 6 | servings | |
INGREDIENTS
| 1 | c | Pearl barley |
| 2 | ts | Butter |
| 1 | md | Onion; chopped |
| 3 | c | Chicken stock; hot, defatted |
| 1/4 | c | Scallions; finely chopped |
| 1/3 | c | Finely chopped fresh parsley |
| 2 | tb | Pine nuts; toasted |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. 2. Rinse barley, drain and set aside. 3. Melt butter in a 1 1/2-quart flameproof casserole dish over medium heat. Add onions and cook until softened, about 2 minutes. Add barley and continue cooking, stirring constantly, until the barley is coated with butter, about 1 minute. Stir in stock and scallions. Mix well. 4. Bring to a boil, cove, [transfer to oven I assume] and bake for 1 hour, or until barley is tender and liquid is absorbed. 5. Add parsley and pine nuts. Taste and adjust seasonings. Fluff with two forks and turn out into a warm serving dish. Serves 6. Recipe by: The Eating Well Cookbook, p. 106 Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on Mar 6, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”