 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
This is a great barley dish to replace rice or potatoes. It is wonderful on a buffet and a great, low-priced pot-luck dish. It is also very good for you and low-fat too! Ingredients:
1 tbsp. butter |
10 green onions, chopped |
4 large cloves garlic, minced |
2 each celery stalks and carrots, finely chopped |
1 1/2 cups pearl or pot barley |
1/2 tsp. salt and pepper |
4 1/2 cups chicken stock |
2 tbsp. chopped fresh parsley |
3/4 cup pine nuts or slivered almonds |
Directions:
1. In a heavy ovenproof skillet, melt butter over medium heat; cook onions, garlic, celery and carrots for 3 minutes or until just softened. Stir in barley, salt and pepper until well coated, about 2 minutes. Pour in 2 1/2 cups of the chicken stock; cover and bake in 350 F oven for 30 minutes.
2. Remove from oven; stir in parsley and remaining stock; sprinkle with pine nuts. Bake, uncovered, for 45 minutes or until liquid is absorbed and barley is tender.
|
|