Barley and Pine Nut Pilaf

By katiemwilson

Ingredients

• 1 c pearl barley (not quick)
• 6 T butter
• 1/4-1/2 c pine nuts or slivered almonds
• 1 medium onion, chopped
• 1/2 c parsley, minced
• 1/4 c chives or green onions, sliced
• 1/4 t salt
• 1/4 t pepper
• 2 14 oz cans beef or chicken broth

Preparation

Step 1

Rinse barley in cold water and drain well. In a large frying pan, melt 2 tablespoons butter over medium heat. Add pine nuts and stir until lightly toasted. Remove pine nuts with slotted spoon, set aside. Add remaining butter to pan with onion and barley. Cook, stirring until lightly brown. Remove from heat, stir in pine nuts, parsley, chives, salt and pepper. Spoon into 1 1/2 quart cassarole dish. Heat broth to boiling, pour over barley, stir and bake uncovered at 375 until barley is tender and most liquid is absorbed, about 1 hour and 10 minutes.