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Barley: Apricot Barley Casserole
posted by Pat T 07-13-100 1:01 PM
Apricot Barley Casserole
Submitted by Diane Swink, Signal Mountain, Tenn., to Taste of Home magazine.
2/3 cup pine nuts or slivered almonds
1/4 cup (1/2 stick) butter or margarine, divided
2 cups pearl barley
1 cup sliced green onions
7 cups chicken broth or vegetable broth
2/3 cup diced dried apricots
1/2 cup golden raisins
In a skillet, sauté nuts in 2 tablespoons of butter until lightly browned; remove and set aside.
In the same skillet, sauté the barley and onions in the remaining butter until onions are tender, about a minute or two. Add broth; bring to a boil. Stir in the apricots, raisins and nuts. Pour into a greased 13-by-9-by-2-inch baking dish.
Bake, uncovered, at 325° F. for 1 hour and 15 minutes or until the barley is tender. Yield: 8 to 10 servings.
