Recipe Detail

Nut Casserole

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  1. 1 cups - Pearl Barley
  2. 6 tablespoons - Butter
  3. 1/2 cups - Pine Nuts (or Slivered Almonds)
  4. 1 - Medium Onion chopped
  5. 1/2 cups - Minced, Fresh Parsley (or 2 heap Tablespoons) garnish
  6. 1/4 cups - Chive or Green Onion minced
  7. 1/4 teaspoons - Salt
  8. 1/4 teaspoons - Pepper
  9. 28 ounces - Broth
  10. - Parsley garnish


Rinse barley in cold water and drain well. Heat oven to 375 degrees.
In frying pan, heat 2 Tablespoons of butter over medium heat. Put in nuts and stir until lightly toasted. Remove nuts with slotted spoon and set aside.
Add remaining 4 tablespoons of butter to pan with onion and drained barley; cook, stirring until lightly toasted. Remove from heat, stir in pine nuts, parsley, chives, salt, and pepper.
Spoon into 1/2 quart casserole dish. (may cover and chill).
Heat broth to boiling, pour over barley mixture in casserole, and stir to blend well.
Bake, uncovered, in an over or covered barbeque at about 375 degrees until the barley is tender and most of the liquid is absorbed (about 70 minutes).
Garnish with parsley.
Makes 4-6 servings


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