Ingredients
1 tbsp olive oil
10 scallions (chopped – whites and greens)
4 clv garlic (minced)
2 stalks celery (diced)
2 carrots (finely diced)
1 1/2 c pot barley
1/2 tsp sea salt
black pepper (to taste)
4 1/2 c veggie stock or water
2 tbsp fresh parsley (chopped)
3/4 c pine nuts or slivered almonds
Directions
Preheat oven to 350 F. Heat oil in a frying pan, and sauté onions, garlic, celery, and carrots for 3 minutes. Stir in barley, salt and pepper. Add 2 1/2 cups stock or water, cover and bake in oven proof dish for 30 minutes. Add remaining stock, sprinkle with nuts and bake uncovered for 45 minutes or until liquid is absorbed.
