Apricot Barley Casserole


  • 2/3 cup pine nuts or slivered almonds
  • ¼ cup butter, divided
  • 2 cups pearl barley
  • 1 cup sliced green onions
  • 7 cups chicken broth
  • 2/3 cup diced dried apricots
  • ½ cup golden raisins

1. In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts. 2. Pour into a greased...

View full recipe at SpringPad


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