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Barley and Pine Nut Pilaf
Feinauer Family Recipe

Barley and Pine Nut Pilaf

From the kitchen of Karen Feinauer
Prep20
Cook70
Total1 hr 30 min
Yield6 servings

Ingredients

Scaled for 6 servings · Tap an ingredient to check it off

Directions

Prep 20 · Cook 70 · Total 1 hr 30 min

  1. Step 1
    Preheat oven to 350.
  2. Step 2
    Rinse the barley in cold water and drain.
  3. Step 3
    In a 10-inch skillet, heat butter and brown pine nuts. Remove with a slotted spoon and reserve. Sauté green onions and barley until lightly toasted. Remove from heat.
  4. Step 4
    Stir in nuts, parsley, salt and pepper. Spoon into ungreased 2-quart casserole.
  5. Step 5
    Bring broth to boiling and pour over the barley mixture. Stir to rend well. Bake, uncovered, for I hour, .

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Feinauer Family Recipe

Barley and Pine Nut Pilaf

From the kitchen of Karen Feinauer

Prep: 20·Cook: 70·Yield: 6 servings

Ingredients

  • 1 cup Pearl Barley
  • 6 tbsp Butter
  • ⅓ cup Pine Nut
  • 1 cup Green Onion
  • ½ cup Fresh Parsley (2.5 tablespoons Dried Parsley)
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 3 ⅓ cups Chicken Broth

Directions

  1. Preheat oven to 350.
  2. Rinse the barley in cold water and drain.
  3. In a 10-inch skillet, heat butter and brown pine nuts. Remove with a slotted spoon and reserve. Sauté green onions and barley until lightly toasted. Remove from heat.
  4. Stir in nuts, parsley, salt and pepper. Spoon into ungreased 2-quart casserole.
  5. Bring broth to boiling and pour over the barley mixture. Stir to rend well. Bake, uncovered, for I hour, 10 minutes.