Ingredients
1 cup Pearl barley
1/4 cup + 2 Tbsp margarine; divided
1/3 cup Pine nuts
1 medium Onion; chopped
1/2 cup Fresh parsley; minced
1/4 cup Fresh chives; minced
1/4 teaspoon Each salt and pepper
2 cans Beef broth (14.5 oz. each)- undiluted
Fresh parsley sprigs
Directions
Rinse barley in cold water; drain well. Set aside. Melt 2 Tbsp. margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside. Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion. Cook, stirring constantly, until barley is lightly toasted and onion is tender. Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper. Spoon barley mixture into a 1 1/2 qt. casserole. Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole and stir well. Bake, uncovered, at 375 F. for 1 hour and 10 minutes or until barley is tender and liquid is absorbed. Garnish casserole with fresh parsley sprigs, if desired.