Barley & pine nut casserole







Cook Time

70-75 Min


  • 200g/7oz pearl barley
  • 75g/3oz butter
  • 75g/3oz pine nuts
  • 1 onion, chopped
  • 100g/4oz fresh flat-leaf parsley, minced
  • 100g/4oz fresh chives, minced
  • 900ml/1 3⁄4pt canned condensed beef soup
  • salt and freshly ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 4.
  • Rinse the barley in cold water and drain well. Set aside.
  • Melt 25g/1oz of the butter in a frying pan over a medium heat, then add the pine nuts and cook until lightly toasted, stirring constantly and taking care not to scorch. Remove the pine nuts with a slotted spoon, and set aside.
  • Heat the remaining butter in the pan until melted, then add the barley and onion. Cook, stirring constantly, until the barley is lightly toasted and the onion is tender. Remove from the heat and stir in the reserved pine nuts, parsley and chives. Season with salt and pepper.
  • Spoon the barley mixture into a casserole dish.
  • Bring the beef soup to the boil in a medium saucepan, pour over the barley mixture in the casserole dish and stir well. Cook in the oven  uncovered, for 1 hour 10 minutes or until the barley is tender and the liquid has been absorbed. Serve hot.
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