| Barley Casserole |
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2 celery ribs
2 medium carrots, finely chopped 7 green onions, chopped 4 cloves garlic 1 Ybsp butter or margarine 1 & 1/2 cups uncooked medium pearl barley 1/2 tsp salt 1/8 tsp pepper 4 & 1/2 cups chicken broth, divided 2 Tbsp minced fresh parsley 1/2 cup slivered almonds In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2 and 1/2 cups broth. Cover and bake at 350° for 30 minutes. Stir in parsley and remaining broth, sprinkle with almonds. Bake, uncovered 30 - 40 minutes longer or until liquid is absobed and barley is tender. Serves 8. |
