Barley Pine Nut Casserole Recipes

BARLEY AND PINE NUT CASSEROLE

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in green onions and nuts.

BARLEY-PINE NUT CASSEROLE

Steps:

• Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
• Stir in green onion and nuts.
• *To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.

BARLEY AND PINE NUT CASSEROLE

Steps:

• Mix all the ingredients except green onions and nuts on a 4-6 qt crockpot or slow cooker.
• Cover and cook on low heat for 6 to 8 hours or until barley is tender.
• Stir in green onions and pine nuts.
• *Totoast pine nuts, bake uncovered in an ungreased shallow pan at 350 degrees for 10 minutes, stirring occasionally until golden brown or cook in an ungreased heavey skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins and them stirring constantly until golden brown.

BARLEY AND PINE NUT PILAF

Steps:

• Preheat your oven to 350°; rinse the barley in cold water and drain.
• In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
• Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.

BARLEY-PINE NUT CASSEROLE

Steps:

• 1. Mix all ingredients except green onions and nuts in a 4- to 6-qt. slow cooker.
• 2. Cover and cook on LOW setting for 6-8 hours or until barley is tender. Stir in green onions and nuts.
• 3. To toast pine nuts: Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

BARLEY PINE NUT CASSEROLE

Steps:

• Toast pine nuts in butter, set aside in casserole dish Saute mushrooms in butter and add to casserole dish Add parsley and chopped green onions to casserole dish Saute chopped onion with barley in 4T butter until barley is lightly toasted and add to casserole dish Boil 2 cans of chicken broth and mix all ingredients in casserole dish Cook for 1hr and 10 minutes at 375 degrees. Toss before serving, salt and pepper to taste.

NUTTY BARLEY BAKE

Steps:

• In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.