When you can’t drink your barley, bake it! Found this one on the internet years ago and have adjusted a few things, and it is just SO SO SO GOOD! I’m serious. The toasted barley absorbs the broth and the onions and pine nuts make it nutty, earthy, and sweet all at the same time, like roasted cashews I guess.
You’ve got to give this one a go for sure. Pick a cold day to try it and add a green salad (and maybe salmon or smoked ham if want a third item).
- 1/4 c. butter
- 1 medium onion, chopped
- 2 cups barley
- 1 cup pine nuts
- 1 bunch green onions, chopped
- 1-2 cups mushrooms, sliced
- 1 cup chopped parsley
- salt and pepper
- 42 oz. vegetable broth
Heat the oven to 350. In a large skillet sauté the onions in the butter, then add the barley and pine nuts, cook and stir until barley is golden brown. Add the rest of the vegetables and stir. Add salt and pepper.
Transfer the mixture to a glass 9×13 and spread out evenly. Gently pour in the broth.
Bake for an hour and then check it. Every time I make this, the time varies from an hour to an hour and fifteen minutes. The top may look brown, but you’re checking to see if the liquid has been absorbed, so use a spoon and check the center.