Mountain Measures · 1974

Barley-Pine Nut Casserole

Name: Barley-Pine Nut Casserole
Yield: Serves 6
Ingredients: ½ cup pine nuts; ½ cup butter (divided); 1 cup finely chopped onions; 1 cup pearl barley; 1 cup finely chopped parsley; 1 cup finely chopped chives; 2 cups canned beef consommé; 1 tsp. salt; pepper to taste

From Mrs. Frank Baer. The book didn't print a hometown.

CourseVegetables & Sides
Oven350°F
Time1 hour 20 minutes
MakesServes 6
Ingredients9
Steps6

Method

Tap a step to mark it done.

Step 1: Sauté pine nuts in some of the butter until golden; set aside.
Step 2: Sauté onion in the remaining butter until golden. Add barley and brown lightly.
Step 3: Stirring constantly, add parsley, chives and consommé.
Step 4: Season half the pine nuts with salt and pepper. Pour them with the barley mixture into a 2-quart casserole.
Step 5: Bake at 350°F for 1 hour, stirring once after 30 minutes.
Step 6: Sprinkle the remaining pine nuts on top and bake 20 minutes more.

From the cook

If it gets too dry, add a little more liquid; barley soaks up liquid at different rates from time to time.

What we changed or couldn’t read (2)

Printed as '1 teaspoon salt and pepper to taste'; read as 1 tsp. salt plus pepper to taste.
How the butter is divided between pine nuts and onions is not stated.

Barley-Pine Nut Casserole

Ingredients Tick as you go

Method