serves 6–8
ingredients
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/13⁄4pt 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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