| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains, Low fat | 6 | Servings | |
INGREDIENTS
| 1 | c | Pearl barley |
| 2 | t | Butter |
| 1 | Onion, chopped | |
| 3 | c | Chicken stock, hot defatted |
| 1/4 | c | Scallions, finely chopped |
| 1/3 | c | Finely chopped fresh parsley |
| 2 | T | Pine nuts, toasted |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
Preheat oven to 350 degrees F. Rinse barley, drain and set aside. 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. Bring to a boil, cove, [transfer to oven I assume] and bake for 1 hour, or until barley is tender and liquid is absorbed. 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" <ellen@qnetix.ca> on Mar 6, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 3.4mg
Sodium: 55mg
Potassium: 169.3mg
Carbohydrates: 28.6g
Fiber: 5.9g
Sugar: 1.3g
Protein: 4.1g