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1/4 cup chopped green onion
1/4 teaspoon salt
Freshly ground pepper to taste.
Melt 2 tablespoons butter in heavy skillet; add nuts and cook over medium heat; stirring until golden and toasted. Add remaining 2 tablespoons butter, barley and onion. Saute until barley and onions are golden. Stir in remaining ingredients and bring to boil. Spoon barley mixture into heavy casserole. Cover and bake in 350-degrees F. oven for 1 hour or until barley is tender, stirring after 1/2 hour. Makes 6 servings.
Baked Barley
and Chops
For this flavorful entree, pearl barley teams up with pork chops, crunchy pecans and a zesty orange glaze. Serve with a fresh spinach salad and warm fruit compote.
4 tablespoons butter or margarine
1 cup pearl barley
1/2 cup each chopped onion and celery
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