Update my dinner status, I'm making this tonight.
Servings: 1 Casserole
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Sponsors Club, Robert Louis Stevenson School/Pebble Beach, CA. In _Americas 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. Submitted By CCH@SALATA.COM (CATHY HARNED) On 15 JAN 96 132555 -0800 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
