10
Submitted by sml212
"Delicious."
photo by GaylaJ 
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
6
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ingredients
- 1 medium onion, chopped
- 1 cup medium pearl barley
- 1⁄2 cup slivered almonds or 1/2 cup chopped almonds
- 1⁄4 cup margarine or 1/4 cup butter
- 3 teaspoons dried parsley flakes
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 2 (14 1/2 ounce) cans beef broth
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directions
- In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned.
- Transfer to a 2 quart baking dish, I used a glass dish.
- Add the parsley, pepper and salt, stir to mix.
- Add the broth, stir to mix.
- Bake in the oven at 350 for 1 hour and 15 minutes, until the barley is tender and the liquid is absorbed.
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Reviews
-
Everyone loves this from my husband to my grandmother. We usually sub 2tsp of canola oil for the margarine/butter (heart health reasons), and it still comes out tasting like heaven. Works equally well with dried or fresh parsley, and we've come to prefer sliced almonds with the skin on for a bit of extra texture/fibre. We'll make it again and agan. Thanks for posting :)
littlekittentoes
-
This recipe is so easy to make and is so wonderfully tasting! I left the almonds in larger pieces so it gave the dish more of a nutty flavor and texture. The only substitue I made was using oil instead of butter and chicken broth instead of beef. I would recommend this to anyone who is looking for a quick, healthy recipe! Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
Jenn123
-
I haven't made this yet so no stars yet. I did want to comment on the incredibly high sodium level for such a simple dish. It took me a moment to figure out it was from the canned beef broth that the recipe calls for. If and when I make this I can guarantee I'll be using either low sodium canned broth or homemade which I make using NO sodium.
Mark Kovach
-
Very good! I tried it with sunflower seeds, too, and it was just as good as with almonds.
Garlic Gnome
-
Wow, this is incredible! It was really easy, and I don't think I'll ever buy a box of seasoned rice mix again. I was looking for a simple barley recipe since I didn't have any brown rice. I used vegetable broth and added some fresh chives. It smells awesome out of the oven, tastes awesome, and I can't wait to try it cold.
Raichka
see 5 more reviews
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Tweaks
-
I've never cooked barley (apart from boiling it to death in soups!) so this was a first! I looked at the previous reviews and decided to use oil instead of butter and reduce it to 1 tablespoon, add in some garlic along with the onions, barley etc, and use pine nuts rather than almonds. I used fresh parsley and stirred that through at the end instead of the dried stuff (DIL has tons growing in her garden right now). Only 4 of us for dinner and I'd have hated to share it with more diners (I reckon we got 3/4 cup each). We loved the flavours, the healthiness of it and the nutty, chewiness too.
JustJanS
-
This recipe is so easy to make and is so wonderfully tasting! I left the almonds in larger pieces so it gave the dish more of a nutty flavor and texture. The only substitue I made was using oil instead of butter and chicken broth instead of beef. I would recommend this to anyone who is looking for a quick, healthy recipe! Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.
Jenn123
RECIPE SUBMITTED BY
sml212
- 1 Follower
- 14 Recipes
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