Pine Nut Barley Bake Food

NUTTY BARLEY BAKE

Steps:

• In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.

BARLEY-PINE NUT CASSEROLE

Steps:

• 1. Mix all ingredients except green onions and nuts in a 4- to 6-qt. slow cooker.
• 2. Cover and cook on LOW setting for 6-8 hours or until barley is tender. Stir in green onions and nuts.
• 3. To toast pine nuts: Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes

BARLEY AND PINE NUT CASSEROLE

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in green onions and nuts.

BARLEY-PINE NUT CASSEROLE

Steps:

• Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
• Stir in green onion and nuts.
• *To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.

BARLEY AND PINE NUT CASSEROLE

Steps:

• Mix all the ingredients except green onions and nuts on a 4-6 qt crockpot or slow cooker.
• Cover and cook on low heat for 6 to 8 hours or until barley is tender.
• Stir in green onions and pine nuts.
• *Totoast pine nuts, bake uncovered in an ungreased shallow pan at 350 degrees for 10 minutes, stirring occasionally until golden brown or cook in an ungreased heavey skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins and them stirring constantly until golden brown.

PINE NUT BARLEY BAKE

Steps:

• Saute celery or mushrooms and onion in margarine until soft.
• Add barley and cook until golden.
• In a 2 quart casserole, combine barley mixture, parsley and 1 cup chicken broth.
• Bake covered at 350 degrees for 30 minutes.
• Stir in pine nuts and 1 cup chicken broth.
• Bake uncovered for 45 minutes or until barley is tender.
• If necessary, add more broth.
• Season with salt and pepper to taste.

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

BARLEY AND PINE NUT PILAF

Steps:

• Preheat your oven to 350°; rinse the barley in cold water and drain.
• In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
• Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.

NUTTY BARLEY BAKE

Steps:

• In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned.
• Transfer to a 2 quart baking dish, I used a glass dish.
• Add the parsley, pepper and salt, stir to mix.
• Add the broth, stir to mix.
• Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.

CHICKEN AND BARLEY BAKE

Steps:

• In a medium saucepan, combine the first 8 ingredients.
• Bring to a boil; lower heat, cover, and simmer 10 minutes.
• Transfer hot barley mixture to an ungreased 2-quart baking dish.
• Place the chicken on top of barley mixture.
• Sprinkle chicken with salt and pepper.
• Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.