Herbed Barley Casserole With Piñon Nuts Recipe

Try Diane Payne’s barley casserole. Saute celery and onions in butter in a medium saucepan until the vegetables are just wilted. Then add the cup of barley and brown the mixture lightly. At that point, stir in the parsley and transfer the contents of the pan to a buttered casserole dish. Pour one cup of broth over the casserole, cover the dish, and bake for 25 minutes in a 350 degrees Fahrenheit oven. Then add the second cup of broth, sprinkle the piñon nuts over the casserole, and continue baking the dish — uncovered — until the liquid is absorbed and the barley is done.

Or you can put all the above ingredients into a crock pot or skillet at once, cover, and cook over a slow heat for 30 — 45 minutes or until the barley is tender. Either way, this is a superb dish!

Read more about the history and usage of piñon nuts: Piñon Nuts: The Manna of the Mountains.