Doctor's Review: Medicine on the Move

August 16, 2017

© Susie Cushner

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Barley with nuts and dried fruit

Crunchy with almonds and pine nuts, this casserole is perfect alongside baked ham or turkey.

2 tbsp. (30 g) butter, plus extra for the dish
½ c. (125 ml) slivered almonds
2 tbsp. (30 ml) pine nuts
1 c. (250 ml) pearl barley
1 bunch green onions (white and green parts), sliced (about 1 c./250 ml)
4 c. (1 L) homemade or prepared chicken broth
½ c. (125 ml) diced dried apricots
½ c. (125 ml) golden raisins
¼ c. (60 ml) dried cranberries

Preheat the oven to 325°F (170°C). Butter a 3-quart (3-L) casserole.

In a large skillet over medium-high heat, melt 1 tablespoon (15 g) 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 (15 g) 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 tender. Serves 4 to 6.

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