Ingredients:
1 cup barley rinsed and drained
6 T. butter ( I don’t use this much)
1/3 cup pine nuts
1 cup green onions
2 ½ T. dried parsley
¼ tsp salt and pepper
3 1/3 cup chicken broth
1 cup barley rinsed and drained
6 T. butter ( I don’t use this much)
1/3 cup pine nuts
1 cup green onions
2 ½ T. dried parsley
¼ tsp salt and pepper
3 1/3 cup chicken broth
Directions:
In a skillet, saute pine nuts in butter until toasted. Remove with a slotted spoon and save. Add green onions and barley to skillet and brown. Stir in pine nuts, parsley, salt and pepper. Place mixture in a 2 quart ungreased casserole dish and pour heated chicken broth over it. Bake at 350 degrees for 1 hour 15 minutes (or a little longer until all the liquid is absorbed).
In a skillet, saute pine nuts in butter until toasted. Remove with a slotted spoon and save. Add green onions and barley to skillet and brown. Stir in pine nuts, parsley, salt and pepper. Place mixture in a 2 quart ungreased casserole dish and pour heated chicken broth over it. Bake at 350 degrees for 1 hour 15 minutes (or a little longer until all the liquid is absorbed).
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