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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (208g) Recipe makes 6 servings |
||
| Calories 270 | ||
| Calories from Fat 125 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1251mg | 52% | |
| Potassium 196mg | 5% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 1.5g | ||
| Protein 9.1g | 18% | |
Ingredients
- 1 medium onion, chopped
- 1 cup medium pearl barley
- 1/2 cup slivered almond or chopped almonds
- 1/4 cup margarine or butter
- 3 teaspoons dried parsley flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 (14 1/2 ounce) cans beef broth
Directions
1
In a skillet, over medium heat, saute the barley, onion and almonds in the butter until lightly browned.2
Transfer to a 2 quart baking dish, I used a glass dish.3
Add the parsley, pepper and salt, stir to mix.4
Add the broth, stir to mix.5
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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- Course > Main Dish
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Featured Reviews for This Recipe
From: littlekittentoes
On Sep 21, 2009
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 
From: JPsBarbie
On Sep 20, 2009
Loved this! The flavor was terrific! The only changes I made was to add a few sliced mushrooms and a clove of garlic.
From: nemokitty
On Sep 6, 2009
I followed the recipe exactly and it turned out wonderful! I used slivered almonds and it really is very, very nutty. Thanks for the recipe!
From: Jenn123
On Feb 15, 2008
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.
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