A healthy whole grain side dish.
1 cup pearl barley
3 tablespoons butter
1/3 cup pine nuts
1 cup chopped scallions
1/2 cup chopped fresh parsley (or 2 ½ tablespoons dried)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
Preheat oven to 350 degrees. Rinse barley in cold water and drain. In a medium skillet, heat butter and brown pine nuts (these burn easily, so be careful when browning them). Remove nuts with a slotted spoon and reserve butter. Saute barley and scallions until barley is lightly toasted. Remove from heat. Stir in pine nuts, parsley, salt and pepper. Spoon into an ungreased 2 quart casserole. Heat the broth to boiling and pour over the barley mixture. Stir to blend well. Bake uncovered for 1 hour 10 minutes or until barley is tender. Add more chicken broth if pilaf dries out. Serves 6.
Adapted from Mary Kaye Schoeneman’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair." Copies of this cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.