Dale made this recipe for Christmas one year and I loved it. She wrote it out on a piece of paper that always seems to misplace itself when I need it, I am adding it to the blog so I can always find it!
1 Cup Barley
1/4 cup butter
1/3 cup pine nuts
1 cup diced onion
1/2 cup finely minced parsley
1/2 tsp basil leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 can consomme soup
1 1/2 cups water
Rinse the barley in cold water and drain well. In a fry pan melt 2 tblsp of the butter over medium heat. Add the pine nuts and stir until lightly toasted. Remove the pine nuts with a slotted spoon and set aside.
Add the remaining 2 tblsp of butter to the fry pan. Add onion and cook 2-3 minutes until soft. Add the barley and cook stirring until lightly toasted.
Remove from heat and stir in pine nuts, parsley, basil and pepper.
Spoon into a 1.5 Lt casserole dish.
Heat consomme soup and water until boiling. Pour over barley mix in the casserole dish and stir well to blend.
Cover and bake for 1 hours at 375F then remove the lid. Stir well again,cook for 30 more minutes uncovered. After 1.5 hours most of the liquid is absorbed and barley is tender.
Garnish with fresh parsley
4-6 servings.
