"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cooked Barley Recipe

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This recipe for Cooked Barley, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary/Lynn Weinberger
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Barley pearl
6 T. Butter
1/4 to 1/2 c. slivered almonds
1 med. onion
1/2 c. Fresh parsley, chopped
1/4 c. chopped green onion
1/4 t. each salt and pepper
2 - 14 oz. cans beef or chicken broth

Directions:
Directions:
Preheat oven to 350
Rinse barley, drain well. Heat 2 T. butter in saute pan. Stir in
almonds and cook until almost brown. Remove with slotted
spoon. Add remaining butter to skillet. Add onion and barley.
Cook stirring until toasted. Place in 2 quart casserole. Add
remaining ingredients (except broth). Heat broth until boiling
(in glass measuring cup in microwave - about 5 minutes).
Pour over barley. Stir well. Bake one hour. Let sit 5 minutes
and serve.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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