- 2 TBS butter
- ¾ C medium pearl barley – not quick cooking barley
- ¼ C pine nuts or almonds
- 2 cloves garlic (minced fine)
- 1 MED onion (chopped)
- ½ TSP salt
- ½ TSP pepper
- 2½ C low-sodium chicken broth
Oven: 375°
NOTE: Start 2 hours ahead
- In a large oven-safe skillet melt the butter and add the nuts, toasting the nuts and browning the butter a bit.
- Add the onions and saute until soft.
- Add the garlic and saute until fragrant.
- Add the barley and toast until turning gold.
- Add the broth, stir well then transfer to the oven.
- Bake uncovered for 60-80 minutes until the liquid is absorbed and the barley is tender.
Yields 5 servings.
Calories: 296kcal, Carbohydrates: 32g, Protein: 9g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 273mg, Fiber: 6g, Sugar: 2g