The Best Casserole Cookbook Ever by Susie Cushner

Author:Susie Cushner
Language: eng
Format: epub
ISBN: 9780811856249
Publisher: Chronicle Books LLC

SERVES 4 TO 6

•••••

2 tablespoons butter, plus extra for the dish

1/2 cup slivered almonds

2 tablespoons pine nuts

1 cup pearl barley

1 bunch green onions, sliced (white and green parts; about 1 cup)

4 cups chicken broth, homemade or prepared

1/2 cup diced dried apricots

1/2 cup golden raisins

1/4 cup dried cranberries

•••••

Preheat the oven to 325°F. Butter a 3-quart casserole.

In a large skillet over medium-high heat, melt 1 tablespoon of the butter and toast the almonds and pine nuts until golden, 2 to 3 minutes. Remove to a small bowl. Add the remaining 1 tablespoon of butter to the pan and add the barley and green onions; cook for 3 to 4 minutes, until the green onions are soft, but not browned. Add the broth, bring to a boil, and remove from the heat. Transfer the barley mixture to the casserole dish and mix in the toasted nuts, the apricots, raisins, and cranberries.

Cover and bake for 1 hour to 1 hour and 20 minutes, or until the liquid is absorbed and the barley is tender.

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