 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
From the June 2007 edition of Chile Pepper magazine. Ingredients:
1 cup hulled barley |
6 tablespoons butter |
1/2 cup blanched sliced almonds |
1/2 cup diced onion |
1/4 cup finely chopped flat leaf parsley |
29 fluid ounces beef broth |
salt and pepper |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large frying pan over medium heat, saute the barley, butter, almonds, and parsley. Season with salt and pepper.
3. Spoon mixture into an ungreased baking dish, and add the broth. Cover and bake in the preheated oven for approximately 70 minutes. Stir and serve warm.
|
|