You are here: Home » Recipes » Barley-Nut Pilaf Barley-Nut Pilaf Recipe by Favorite Recipes Press Yield 6 to 8 servings A great side-dish to any entree. PrintEmail Ingredients 1 cup pearl barley6 tablespoons butter2 ounces (1/3 cup) pine nuts or pecans1 cup chopped green onions1/2 cup chopped fresh parsley (2 1/2 tablespoons dried)1/4 teaspoon salt1/4 teaspoon pepper3 1/3 cups chicken broth1/3 cup of all or any combination of the following vegetables, sliced: red bell pepper, yellow squash, eggplant, yellow bell pepper, zucchini, parboiled sweet potato1/4 cup butter Instructions Preheat oven to 350F. Rinse barley in cold water and drain. In a 10-inch skillet, heat butter and brown pine nuts. Remove with slotted spoon and reserve. Saute green onions and barley until lightly toasted. Remove from heat. Stir in nuts, parsley, salt and pepper. Spoon into ungreased 2-quart casserole. Heat broth to boiling and pour over barley mixture. Stir to blend well. Bake, uncovered, for 1 hour 10 minutes. Lightly saute vegetables, about 5 to 7 minutes, in 1/4 cup butter. Vegetables should not be soggy. After barley has baked add it to vegetables and toss. Recipe reprinted with permission from the Junior League of Tyler’s And Roses for the Table (The Junior League of Tyler, Texas 1997).