1 cup pearl barley
6 tablespoons butter
1/2 cup Oregon hazelnuts, chopped
1 medium onion, finely chopped
1/4 cup green onion
OR
1/4 cup chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 14-ounce cans chicken broth, undiluted
Parsley, for garnish
Servings: 6
Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1 1/2 quart casserole. (Freeze or chill at this point if desired.) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375ºF for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.
Servings: 6
6 tablespoons butter
1/2 cup Oregon hazelnuts, chopped
1 medium onion, finely chopped
1/4 cup green onion
OR
1/4 cup chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 14-ounce cans chicken broth, undiluted
Parsley, for garnish
Servings: 6
Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1 1/2 quart casserole. (Freeze or chill at this point if desired.) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375ºF for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.
Servings: 6
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