Recipe by KATINHAT
"Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley."
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medium onion, diced
uncooked pearl barley
green onions, thinly sliced
sliced fresh mushrooms
chopped fresh parsley
2 (14.5 ounce) cans
This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish, I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold, for summer outings I've added fresh diced tomatos and green onions to the cold mixture, keeping it in a cooler until serving.
Not for me. Too bland.
Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things!
This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the oven longer than 75 minutes, so next time I will increase the oven temp. This was my first time cooking with barley, and I'm happy to report that it won't be my last!
This was very good. I cut the butter and added carrots and corn to add some color. I plan to add more veggies next time!
I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with great results. The leftovers were mixed with brown rice, chorizo, red peppers, tomatoes, cilantro, black beans, etc for a hispanic twist providing a high fiber, complex carb meal
Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will definitely be using this recipe again in place of potatoes and pasta.
I have used both pine nuts and sunflower seeds in this recipe. You can also eliminate the salt without comprimising flavour. This is definately a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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