One of the things I love about the internet is how small it makes the world and how we can “meet” people from far away–such as Canada–through their blogs. One blog I enjoy reading is Flourish: A Place to Enrich Your Life. Linda infuses the blog with easy ideas for better living. She agreed to do a guest post here by sharing her “Nutty Barley Bake.” Please visit her blog and let her know if you enjoy this recipe. I know we’re going to love it–although my husband already says I have to cut the butter a bit! I especially like that the recipe is baked, so you don’t have to tend a pot while it simmers.
Nutty Barley Bake from Linda of Flourish: A Place to Enrich Your Life
- 1 medium onion
- 1 cup pearl barley (or use ½ cup wild rice and ½ cup barley)
- ½ cup slivered almonds or pine nuts
- ¼ cup butter
- ½ cup minced fresh parsley
- ¼ cup thinly sliced green onions
- ¼ tsp salt
- 2 cans vegetable broth ( I use vegetable bouillon in water – about 4 cups)
In a skillet, over medium heat, sauté the onions, barley and nuts in butter – until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2 quart baking dish. Stir in broth. Bake, uncovered about 350 degrees for 55 minutes or until barley is tender and the liquid is absorbed. Sprinkle with additional parsley if desired. Yield 6.
(My friend Candy gave this recipe to me in 2007. My family really likes this it; I make it with the wild rice for added color and appearance)
Thank you, Linda, for sharing!
By the way, the post that inspired this guest post was another barley recipe.