Apricot Barley Casserole Food

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MUSHROOM BARLEY CASSEROLE



Mushroom Barley Casserole image

A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

1 cup medium pearl barley
1 small onion, chopped
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1 cup slivered almonds, toasted
1 envelope onion soup mix
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 to 3-1/2 cups chicken broth

Steps:

  • In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.

BARLEY-APRICOT SALAD



Barley-Apricot Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
  • Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams

MISS MARY'S FAMOUS APRICOT CASSEROLE



Miss Mary's Famous Apricot Casserole image

The name says it all. This recipe comes from Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, and it's famous. Is it a breakfast? A side dish? A dessert? You decide!

Provided by AngelaTN

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (17 ounce) can apricot halves, drained
1 cup light brown sugar, firmly packed
1 1/2 cups Ritz cracker crumbs
1/2 cup butter

Steps:

  • In greased casserole dish arrange apricot halves cut side up.
  • Sprinkle with brown sugar, then cracker crumbs.
  • Dot crumbs with butter.
  • Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.

APRICOT BARLEY CASSEROLE



Apricot Barley Casserole image

very easy to throw together this bakes while you prepare the rest of the meal. especially good with poultry.

Provided by chia2160

Categories     Grains

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 7

2/3 cup pine nuts
1/4 cup butter, divided
2 cups pearl barley
1 cup sliced scallion
7 cups chicken broth
2/3 cup dried apricot, chopped
1/2 cup golden raisin

Steps:

  • preheat oven to 325.
  • grease a 13x9 baking dish.
  • in a large skillet add 2 tbsp butter, heat pine nuts until lightly toasted.
  • remove and set aside.
  • in same skillet heat remaining butter, saute barley and scallions until tender, 2-3 minutes.
  • add broth, bring to a boil.
  • stir in apricots, raisins, and nuts.
  • pour into the grease baking dish and bake uncovered for 1 1/4 hrs or until barley is tender.

Nutrition Facts : Calories 393.7, Fat 15.3, SaturatedFat 4.7, Cholesterol 15.2, Sodium 717.6, Carbohydrate 56, Fiber 9.7, Sugar 12.9, Protein 11.7

APRICOT BARLEY CASSEROLE



Apricot Barley Casserole image

It doesn't take long to put together this pretty side dish dotted with dried apricots and golden raisins. Then just pop it into the oven and enjoy the aroma! Diane Swink of Signal Mountain, Tennessee writes, 'My mother was a farm girl who helped feed the threshers during harvesttime. They always asked for seconds of this.'

Provided by Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 7

⅔ cup pine nuts or slivered almonds
¼ cup butter, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth
⅔ cup diced dried apricots
½ cup golden raisins

Steps:

  • In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.
  • Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 56.5 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 9.8 g, Protein 9.7 g, SaturatedFat 4.7 g, Sodium 1068.3 mg, Sugar 13.3 g

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