Barley–Pine Nut Casserole
Ingredients
- 1 cup uncooked pearl barley
- 1½ cups vegetable juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 medium stalks celery sliced (1 cup)
- 1 medium bell pepper chopped (1 cup)
- 1 medium onion chopped (1⁄2 cup)
- 1 can 14 oz vegetable broth
- 4 medium green onions sliced (1⁄4 cup)
- ¼ ⁄4 cup pine nuts toasted*
Instructions
- In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
- Cover; cook on Low heat setting 6 to 8 hours.
- Before serving, stir in green onions and pine nuts.
- *To toast pine nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
- Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
Barley is the perfect grain to cook in the slow cooker. The long, slow cooking makes the barley tender but not gummy. Serve this casserole with steamed edamame for a great dish with extra protein.
Nutritional Information
Calories: 230 kcal
