BARLEY & PINE NUT CASSEROLE

      Title: BARLEY & PINE NUT CASSEROLE
  Categories: Casseroles, Harned 1994, Nuts, Rice/grains, Side dish
       Yield: 1 Casserole
  
       1 c  Pearl barley
     1/4 c  + 2 tb. margarine; divided
     1/3 c  Pine nuts
       1 md Onion; chopped
     1/2 c  Fresh parsley; minced
     1/4 c  Fresh chives; minced
     1/4 ts Each salt and pepper
       2 cn Beef broth (14.5 oz. each)
            -- undiluted
 
 MMMMM--------------------------GARNISH-------------------------------
            Fresh parsley sprigs
  
   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.
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