"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Barley and Pine Nut Casserole Recipe

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This recipe for Barley and Pine Nut Casserole, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. uncookd barley
1 1/2 c. V8 juice
1/2 t. salt
1/2 t. pepper
2 medium stalks celery, sliced, about 1 c.
1 medium bell pepper, chopped, about 1 c.
1 medium onion, chopped, about 1/2 c.
1 (14 oz) can vegetable broth
4 medium green onions, sliced, about 1/4 c.
1/4 c. pine nuts, toasted

Directions:
Directions:
1. Mix all ingredients, except green onions and pine nuts, in slow cooker.
2. Cover and cook on low for 6 to 8 hours or until barley is tender.
3. Toast pine nuts in ungreased shallow pan in 350 degree oven for 10 minutes.
4. Stir in green onions and pine nuts and serve. Serves 5 as main course, 8 as side dish.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 minutes plus 8 hours
Personal Notes:
Personal Notes:
During the time our former nanny Kelly was with us and adhering to a vegetarian diet, Steve would often make a vegetarian entree for her that served as a side dish for the rest of the family. This is one of those items that has remained in the repertoire.

 

 

 

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