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When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Nutritional Facts 1 serving equals 262 calories, 13 g fat (5 g saturated fat), 20 mg cholesterol, 678 mg sodium, 31 g carbohydrate, 7 g fiber, 7 g protein.
Originally published as Nutty Barley Bake in Taste of Home October/November 1999, p39
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
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Reviewed on Jul. 09, 2011 by Schmiedt
Excellent!
Reviewed on May. 20, 2011 by cook461
It was great! I added chopped carrots since the chopper was out for the onion. It was delicious!
Reviewed on Nov. 22, 2010 by kay.s.rice
I started making this many years ago when it was first published. My husband wouldn't have Thanksgiving without it!
Reviewed on Aug. 27, 2009 by Kris Countryman
I did not use the butter; but put all the ingredients into the microwave. I cooked it on a lower setting and it was delicious. I liked lowering the fat content and it was nice and moist without the butter.
Reviewed on Oct. 20, 2008 by Mooster
This is excellent! I served it for a group dinner party and everyone loved it!
Reviewed on Sep. 14, 2008 by saw-whet
Good recipe. I have successfully prepared this on the stovetop, adding a bit more liquid than the recipe calls for.
Reviewed on Jan. 09, 2008 by kaly_ab
Absolutely wonderful! I will be making this recipe many time in the future! Wonderful flavor! Redawna
Absolutely wonderful! I will be making this recipe many time in the future!
Wonderful flavor!
Redawna
Reviewed on Jan. 04, 2008 by FriedaG
This recipe is so good that I've served it with everything from roast beef to roast chicken to ham. It started as a holiday instead-of-stuffing dish for my family, but now I make it any time of the year.
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