Name: Barley and Pine Nut Casserole
Ingredients: 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

These orders [love for God and love for money] are diametrically opposed. The one commands you to walk by faith; the other to walk by sight. The one to be humble; the other to be proud. The one to set your affections on things above; the other to set them on the things that are on the earth. The one to look at the things unseen and eternal; the other to look at the things seen and temporal. The one to have your conversation in heaven; the other to cleave to the dust. The one to be careful for nothing; the other to be full of anxiety. The one to be content with such things as you have; the other to enlarge your desires. The one to be ready to distribute; the other to withhold. The one to look at the things of others; the other to look at one’s own things. The one to seek happiness in the Creator; the other to seek happiness in the creature. Is it not plain? There is no serving two such masters.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Casseroles, Harned 1994, Nuts, Rice/grains, Side dish	1	Casserole

INGREDIENTS

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

INSTRUCTIONS

GARNISH
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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