Oregon Hazelnut Barley Casserole
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Ingredients
| 1 cup | pearl barley | | 6 tbsp. | butter | | 1/2 cup | chopped Oregon hazelnuts | | 1 | md. onion, finely chopped | | 1/4 cup | green onion or | | chives | | 1/4 tsp. | salt | | 1/4 tsp. | pepper | | 2 cans (14-1/2 oz. each) | chicken broth, undiluted | | Parsley, for garnish |
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Instructions
Rinse barley and drain. In frying pan heat two tbsp. butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1-1/2 quart casserole. Freeze or chill at this point, if desired.
Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375°F for 70 minutes or until liquid is absorbed. Garnish with parsley and serve immediately.
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