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Print this Recipe    Barley 05

Hazelnut Barley Casserole
Serving Size : 6

1 cup pearl barley
6 tablespoons butter
1/2 cup Oregon hazelnuts, chopped
1 medium onion, finely chopped
1/4 cup green onion or chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 14-ounce cans chicken broth, undiluted
Parsley, for garnish

Rinse barley and drain. In frying pan, heat two tablespoons butter.
Add hazelnuts and stir until lightly roasted. Remove from heat and
set nuts aside. Add remaining butter to pan, along with barley
and onion. Cook until lightly browned. Stir in nuts, green onion,
salt and pepper. Spoon into 1 1/2 quart casserole. (Freeze or chill
at this point if desired.) Heat broth to boiling and pour over
barley mixture. Stir to mix. Bake at 375F for 70 minutes, or until
liquid is absorbed. Garnish with parsley and serve immediately.

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