Ingredients for Apricot Barley Casserole
- 1/2 cup pine nuts
- 4 tablespoons butter
- 1 cup pearl barley
- 1/4 cup chopped scallions
- 2 cups chicken broth
- 1 cup dried apricots
- 1/2 cup golden raisins
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How to Make Apricot Barley Casserole
- Preheat oven to 325°F (160°C).
- Grease a 13x9 inch baking dish.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup pine nuts and toast until lightly golden brown, stirring frequently. Remove from skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add 1 cup barley and 1/4 cup chopped scallions. Sauté until barley is slightly translucent and scallions are tender, about 2-3 minutes.
- Pour in 2 cups chicken broth (or vegetable broth for a vegetarian option), and bring to a boil.
- Stir in 1 cup dried apricots (halved or quartered if large), 1/2 cup raisins, and the toasted pine nuts.
- Pour the mixture into the prepared baking dish.
- Bake uncovered for 75 minutes, or until the barley is tender and the liquid is absorbed. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
51g
Fat
23g
Carbs
18g
