Nutty Barley Bake
Serving Size : 6
1 medium onion, chopped
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
2 portabello mushrooms, chopped
1 red pepper, chopped
1/4 cup butter
1/2 cup minced fresh flat leaf parsley
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
29 ounces veg broth
a bit of cayanne
parsley for garnishing, optional
In a skillet over medium heat, saute the onion, barley and nuts in
butter until barley is lightly browned. Stir in parsley, green
onions, salt and pepper.
Transfer to a greased 2 quart baking dish. Stir in broth.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes or until
the barley is tender and the liquid is absorbed. Sprinkle with
parsley, if desired.