Apricot Barley Casserole Recipe

Ingredients for Apricot Barley Casserole

• 1/2 cup pine nuts
• 4 tablespoons butter
• Pearl Barley
• Scallion
• Chicken Broth
• Dried Apricot
• Golden Raisin

How to Make Apricot Barley Casserole

1. Preheat oven to 325°F (160°C).
2. Grease a 13x9 inch baking dish.
3. 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.
4. 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.
5. Pour in 2 cups chicken broth (or vegetable broth for a vegetarian option), and bring to a boil.
6. Stir in 1 cup dried apricots (halved or quartered if large), 1/2 cup raisins, and the toasted pine nuts.
7. Pour the mixture into the prepared baking dish.
8. Bake uncovered for 75 minutes, or until the barley is tender and the liquid is absorbed. Let stand for 10 minutes before serving.