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Add in barley; saute until lightly browned (this
preheat oven to 325.
grease a 13x9 baking dish.
in a large skillet add 2 tbsp butter, heat pine nuts until lightly toasted.
remove and set aside.
in same skillet heat remaining butter, saute barley and scallions until tender, 2-3 minutes.
add broth, bring to a boil.
stir in apricots, raisins, and nuts.
pour into the grease baking dish and bake uncovered for 1 1/4 hrs or until barley is tender.
Melt butter in fry pan.
Add onions, mushrooms and barley.
Saute until lightly browned.
Put into greased 1 1/2 quart casserole.
Add almonds, green onion, salt and pepper.
Dissolve Oxo cubes in boiling water.
Add to casserole.
Stir to mix well.
Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.
Brown barley in hot skillet with butter.
Cool barley.
Pour onion soup and mushrooms in casserole dish and mix.
Spoon barley into casserole dish and stir.
Bake 1 hour in 350\u00b0 oven.
Heat 2 tablespoons butter and saute in it briefly.
Transfer barley to heavy casserole.
Heat 2 more tablespoons butter and saute onion in it.
Add to barley.
Saute mushrooms in remaining butter and add to barley mixture.
Stir in hot consomme and salt and pepper to taste.
Cook, covered, stirring occasionally in 325\u00b0 oven until barley is tender and has absorbed the consomme, about 30 to 45 minutes.
Makes about 6 servings.
uices.
Stir in lentils, barley, soy sauce, sherry, herbs and
peppers until softened.
Add barley and coat, stir in stock
In a saucepan, melt butter and saute onion and mushrooms until tender.
Do not overcook.
Place barley in large casserole.
Add the above cooked ingredients; saute about 2 minutes.
Pour in bouillon; stir.
Cover casserole; place in oven at 350\u00b0 for 1 hour and 15 minutes (or until liquid is absorbed and barley is al dente).
Prepare for exclamations of approval when served!
Soak the barley in warm water for 3
In a large skillet, heat oil over medium-high heat.
Add celery, green pepper, onion, mushrooms, garlic and seasonings. Saute 5 minutes until tender.
Spoon into a 1 1/2-quart casserole. Stir in barley and mix well.
Add broth and water.
Cover and bake 1 1/4 hours until barley is tender.
Stir occasionally. Raise temperature to broil.
Uncover casserole.
Add cheese to the top.
Broil 3 inches from heat for about 3 minutes and serve.
Add barley to boiling salt water.
Reduce heat and simmer for 45 minutes.
Cook vegetables in oil until tender.
Combine with barley. Top with cheese.
Bake in casserole at 350\u00b0 for 20 minutes.
Heat margarine in saucepan; add barley and onion and saute only until a light golden color.
Add almonds, dry onion soup and chicken broth.
Saute mushrooms a few minutes in a little margarine and add to barley along with water chestnuts and liquid drained from canned mushrooms.
Stir well, turn into casserole, cover and bake at 350\u00b0 for 1 hour, adding more liquid if necessary.
(A little more chicken broth may be used if required.)
Lightly brown barley and onion in oil and butter. Combine broth, mushrooms and juice in casserole.
Add barley and onions. Cover and bake 1 1/2 hours at 350\u00b0.
Uncover.
Put slivered almonds on top and bake 5 or 6 minutes longer.
Melt butter in skillet.
Add onions and garlic.
Cook 5 minutes and add mushrooms and barley.
Cook 10 minutes until barley starts to brown.
Stir in the stock, salt and pepper; transfer to a buttered casserole dish.
Bake in a preheated 375\u00b0 oven for 45 to 60 minutes.
Stir in parsley.
Serves 4 to 6.
Melt shortening.
Cook barley and onion in it until slightly browned, stirring occasionally.
Add remaining ingredients and heat to boiling.
Transfer to greased 2-quart casserole.
Bake at 350\u00b0 for 2 hours or until barley is tender.
Heat butter in frypan.
Add barley and saute until light brown; place in heavy casserole.
Heat 1/2 remaining butter in saucepan and saute onions until soft, but not brown.
Saute mushrooms in remaining butter.
Add to other ingredients.
Stir in hot consomme, salt and pepper.
Cook over low heat 35 to 40 minutes until barley absorbs the consomme.
Serves 6.
Saute onions in butter.
Add barley and put in a casserole dish.
Add mushrooms, almonds, soup mix and chicken broth.
Bake, covered, at 350\u00b0 for 45 minutes to 1 hour or until all liquid is absorbed.
Heat (saute) barley, margarine and onion until golden.
Add last 5 ingredients.
Put in casserole dish and cover.
Bake at 350\u00b0 for 1 hour.
Soak barley covered by water 8 hours.
Cook barley 3/4 hour or until tender.
Brown ground beef and onion.
Mix all ingredients in a 2-quart casserole.
Cover.
Bake at 375\u00b0 for 1 hour.
Brown onion, celery and barley in butter about 3 minutes.
Put soup, parsley and water in casserole dish; stir until slightly mixed.
Add browned onion, celery and barley and stir until uniform.
Bake, covered, 1 hour and 15 minutes at 350\u00b0.
Stir before serving.
Serves 6.