Simply De-lite-ful: Barley & Pine Nut Pilaf

Simply De-lite-ful Barley & Pine Nut Pilaf
Serves 6

You’ll enjoy the chewy nuggets of barley and the gentle bite of pine nuts in this fragrant and beautifully earthy dish.

• 1 cup pearl barley
• 2 tablespoons pine nuts (can use slivered almonds)
• 1 medium onion, chopped
• ½ cup minced fresh flat-leaf parsley
• ¼ cup minced chives or green onions
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 28 ounces beef, chicken or vegetable broth (can also use corresponding amount of reconstituted nonfat beef, chicken, or vegetable soup base)

• Rinse barley in cold water and drain through sieve. 
• Spray a frying pan with nonfat cooking spray and lightly toast pine nuts, stirring frequently.
• Remove pine nuts from pan.  
• Re-spray pan and add onions and drained barley, stirring until lightly toasted. 
• Remove from heat and stir in pine nuts, parsley, chives or green onions, salt, and pepper. 
• Pour into an 8 x 8 baking dish.
• Preheat oven to 375. 
• In medium pot heat broth (or soup base and water) to boiling; pour over barley mixture and stir. 
• Bake approximately 1 hour and 10 minutes or until majority of liquid is absorbed.
• Remove from oven and fluff with fork. 
• Serve with a garnish of fresh flat-leaf parsley if desired.


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