Barley & Pine Nut Casserole Recipe




Barley & Pine Nut Casserole Ingredients

1 cup pearl barley
1/4 cup + 2 tb. margarine, divided
1/3 cup pine nuts
1 medium onion, chopped
1/2 cup fresh parsley, minced
1/4 cup fresh chives, minced
1/4 tsp each salt and pepper
2 can beef broth (14.5 oz. each) - undilu, ted

GARNISH

1 fresh parsley sprigs

A Recipe for
Barley & Pine Nut Casserole

 

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This Barley & Pine Nut Casserole recipe is one of many in our Meal Category.






Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.


This Recipe for Barley & Pine Nut Casserole is one of thousands in the Recipes-to-go Meal Cookbook.


Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.



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This is a recipe for Barley & Pine Nut Casserole from the recipe cookbook of Recipes-to-go (Meal)


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Barley & Pine Nut Casserole recipe - a tasty recipe for you to add to your collection!

Food Tip
Try basting or searing beef with stock or broth instead of oil.




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If you find any errors in this Barley & Pine Nut Casserole recipe please inform us and we will amend the Barley & Pine Nut Casserole recipe immediately


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Barley & Pine Nut Casserole

Never eat more than you can lift.

Miss Piggy






Barley & Pine Nut Casserole Directions

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.

Serves: 1

 

 

 

 

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