Saturday, November 20, 2010

Barley and Pine Nut Pilaf

Barley is a nutty-flavored cereal grain with a chewy texture once it's cooked.

I don't think may people use barley for anything other than in soups.
Or beer...

Technically, pilaf is a rice dish cooked in broth, so the flavor is soaked up and permeates the rice. There are many versions with different additions such as onions, garlic, carrot, almonds, pistachios, raisins, apricots, and spices.

This recipe is a little different with the use of barley, but it's a hearty side and a nice addition to fall and winter meals. It's great with roasts and poultry as well as sausages.
Actually, it's pretty good with anything...

The texture is great, as is the flavor.

I've never tried it before, but I think mushrooms and a couple minced cloves of garlic would be a nice addition...

Barley and Pine Nut Pilaf
serves 6

1 c pearl barley, rinsed in cool water and drained
4 T butter
1/3 c pine nuts
1 bunch (1 c) green onions, chopped
1/2 c chopped fresh parsley
1/4 t salt
1/2 t pepper
3 1/3 c chicken broth

Preheat oven to 350 degrees F.
In a 10-inch skillet, heat butter and brown pine nuts. Remove with a slotted spoon and reserve. Saute green onions and barley until lightly toasted. Remove the pan from heat. Stir in toasted nuts, parsley, salt, and pepper. Spoon into ungreased 2 qt. casserole.
Heat the chicken broth to a boil in a saucepan and pour over the barley mixture. Stir to blend well. Bake, uncovered, 1 hour and 10 minutes.
Stir before serving.

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