This is the recipe I did like. It was so good and made the house smell so wonderful when it was cooking.
- 2 Tablespoons butter
- 3/4 cup slivered almonds (I used sliced)
- 1/4 cup butter
- 1 cup barley (I used whole barley, not pearl. I worried about that, but it turned out fine.)
- 1 onion, diced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 3/4 cup stock (I used vegetable)
- 1 cup minced chives or green onion (seasonally optional) I only used a couple of green onions -maybe 1/3-1/2 cup)
- 1/2 cup minced parsley (seasonally optional, I used maybe a Tablespoon or 2)
- Heat 2 Tablespoons butter in a saute pan. Add almonds and toast. Set aside. Melt 1/4 cup butter and add barley and onion. Saute until tender. (This part smells soooo yummy)
- Add almonds, parsley, chives, salt and pepper. Add stock. Bring to a boil and pour into a 1 1/2 quart casserole dish.
- Bake at 375 for 1 hour. (I think I probably covered this with foil. Directions don't say to though.)
I remember I worried about this having enough stock because usually you need 2-1 ratio. I can't remember, but I probably did up the stock to 2 cups especially since I was using whole barley, not pearl. (This is why I should blog more regularly) I have modified the directions to how I made it.
The original also had an optional white sauce. It was an extremely basic white sauce and I chose not to make it.