| 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" <ellen@qnetix.ca> on Mar 6,
1999, converted by MM_Buster v2.0l.
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