Ingrédients pour Barley And Pine Nut Casserole
- 1 cup pearl barley
- Vegetable Juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Celery
- Bell Pepper
- 1/2 cup chopped onion
- 4 cups vegetable broth
- 2 tablespoons chopped green onions
- 1/2 cup pine nuts
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
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Comment préparer Barley And Pine Nut Casserole
- In a 4-6 quart crockpot or slow cooker, combine 1 cup pearl barley, 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup chopped onion, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover and cook on low for 6-8 hours, or until the barley is tender and the liquid is absorbed.
- While the barley cooks, toast the pine nuts: Preheat oven to 350°F (175°C). Spread 1/2 cup pine nuts on an ungreased baking sheet. Bake for 10-12 minutes, stirring occasionally, until golden brown. Alternatively, toast in a heavy skillet over medium-low heat for 5-7 minutes, stirring frequently, until golden brown.
- Once the barley is cooked, stir in 2 tablespoons chopped green onions and the toasted pine nuts.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
2g
Carbs
11g
