Ingredients for Barley And Pine Nut Pilaf
- 1 cup Pearl Barley
- 2 tablespoons Butter
- 1/2 cup Pine Nuts
- 2 chopped Scallions
- 1/4 cup chopped Fresh Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 cups Chicken Broth
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How to Make Barley And Pine Nut Pilaf
- Preheat your oven to 350°F (175°C).
- Rinse 1 cup of barley in a fine-mesh sieve under cold water until the water runs clear. Drain well.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of pine nuts and toast, stirring frequently, until lightly golden brown (about 3-5 minutes). Be careful, pine nuts burn easily! Remove with a slotted spoon and set aside.
- Add 2 chopped scallions to the skillet and sauté for 1 minute until softened. Add the rinsed barley and cook for 2-3 minutes, stirring constantly, until lightly toasted.
- Remove from heat and stir in the toasted pine nuts, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Transfer the barley mixture to an ungreased 2-quart casserole dish.
- In a saucepan, heat 2 cups of chicken broth to a boil. Pour the hot broth over the barley mixture in the casserole dish.
- Stir gently to combine. Bake, uncovered, for 1 hour and 10 minutes, or until the barley is tender and the liquid is absorbed. Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
40g
Carbs
9g
