1 cup pearl barley
1/4 cup + 2 tb. margarine, divided
1/3 cup pine nuts
1 medium onion, chopped
1/2 cup fresh parsley, minced
1/4 cup fresh chives, minced
1/4 tsp each salt and pepper
2 can beef broth (14.5 oz. each) - undilu, ted
GARNISH
1 fresh parsley sprigs
Directions
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 Sponsor's Club, Robert Louis Stevenson
School/Pebble Beach, CA. In _America's 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.
Servings: 1 casserole
Barley & Pine Nut Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
We can read the history of written recipes far back into antiquity, at least as far back as pharonic Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just simple hieroglyphic recipes for food preparation.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and dessert, something we still use today. Additionally, he informs us how the ancient cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy lands, such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an outbreak in recipe publications, most of which are kept safe in private cookery archives. By the advent of the twentieth century, cook books are in great demand, as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Barley & Pine Nut Casserole recipe.
