Barley and Pine Nut Casserole 

from the Philadelphia Eagles cook book. Carol Vermeil's recipe
Sonya Driscoll @ 2013 Potluck

  1. 1 cup pearl barley
    6 Tbsp. butter or margerine
    1/2 cup pine nuts or slivered almonds
    pine nuts are better
    1 medium onion, chopped
    1/2 cup fresh minced parsley
    1/2 cup sliced green onions
    2 14 oz. cans chicken or beef broth- chicken is better

    Rinse barley in cold water, drain well. in fry pan, saute pine nuts lightly in 2 Tbsp. butter-remove set aside.
    Add remaining 4 Tbsp. butter to pan and saute onion and barley until lightly toasted.Remove from heat, stir in pine nuts,parsley, green onions, salt and pepper.Spoon into 1 1/2-2 qt. casserole. (This may be done ahead) heat broth to boiling, pour over barley mixture and stir to blend. Bake uncovered at 350 about 45 minutes to 1 hour, until barley is just tender and most of the liquid is absorbed. Garnish with parsley.
    Serves 6 can be doubled as many times as you want. Cut down on broth by one can. You can always add a bit more if it seems dry.