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1/2 cup celery and/or mushrooms, chopped
Sauté celery, mushrooms, and onions in butter until soft. Add barley and cook until barley is golden.
Combine barley and 1 cup of broth in a 2-quart casserole.
Bake, covered, at 350°F for 30 minutes. Stir in pine nuts and 1 cup of broth.
Bake uncovered for 45 minutes or until barley is tender. Add additional broth as needed.
Poster's Notes:
This is very easy to double and travels quite well.
Posted by Joan Horowitz
Nutritional Info Per Serving: N/A
1/2 cup green onions, chopped
5 tablespoons margarine or butter or olive oil
1 cup barley
2 to 3 cups broth
1/2 cup pine nuts
I got this from a co-worker too many years ago to remember. I've modified it a little to fit my family's preferences.