Barley Bake (Recipe)

Ingredients

5 tablespoons butter or margarine

8 ounces fresh mushrooms, sliced

1/2 cup finely chopped celery

1/2 cup finely chopped green onion

1 cup quick-cooking barley

2 cups chicken broth

1/2 cup snipped parsley

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup slivered almonds

Steps

1. Preheat the oven to 350°.

2. In a large skillet, melt the butter or margarine.  Add the mushrooms,celery and green onion.  Cook and stir over medium-high heat until the vegetables are tender.

3. Add the barley; cook and stir for 2 to 3 minutes or until the barley is golden.

4. In a 2-quart casserole, stir together the barley mixture, chicken broth, parsley, salt and pepper.

5. Cover and bake in the 350° oven for 50 to 60 minutes or until the barley is tender and the liquid is absorbed.  Remove from the oven and stir in the almonds.

Tips:

If desired, garnish with green onions.

If you are concerned about fat intake, use only 3 tablespoons butter or margarine to cook the vegetables.

If desired, toast the almonds before adding them to the casserole.

   To toast almonds in a skillet: Place the almonds in a skillet over medium heat.  Cook, stirring often, for 5 to 7 minutes or until the nuts are golden.  Or, you can toast them in the oven while the casserole is baking.

   To toast almonds in the oven: Spread the almonds in a thin layer in a shallow baking pan.  Bake in a 350° oven for 5 to 10 minutes or until light golden brown, stirring once or twice.

For a more colorful dish, add 1/3 cup shredded carrot to the vegetable mixture just before adding the barley.

From : America's Best-Loved Community Recipes