Barley-Pine Nut Casserole

"A vegan recipe, that my sister makes. You can sub almonds for the pine nuts if you prefer.This is a crockpot meal."
 
Download
photo by Serah B. photo by Serah B.
photo by Serah B.
Ready In:
8hrs 15mins
Ingredients:
10
Serves:
5
Advertisement

ingredients

Advertisement

directions

  • Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
  • Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
  • Stir in green onion and nuts.
  • *To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this recipe and it's wonderful! Very tasty and a real comfort food.
     
  2. I LOVE this recipe. I've made it several times now. It's one of the few that I actually follow pretty closely, other than baking it at 350 for 1 hour, as I don't have a slow cooker (which works very well) and sometimes I top it with a little sharp cheddar (delicious). I plan to make it again soon!
     
  3. This is a good recipe. I had to make it on top of the stove because of time constraints. It is easy and fast to put together. Thanks for the recipe.
     
  4. An easy and tasty way to get some whole grains on to the table. I served this as a side dish with some pork chops.
     
  5. This was great. It kind of reminded me of Spanish rice...but the barley gives it much more fiber. I added cheese on top at the end with the green onions and toasted pine nuts (which made it un-vegan, but still a delicious vegetarian meal).
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes