Barley-Pine Nut Casserole
1 cup uncooked pearl barley
1 1/2 cups eight-vegetable juice
1/2 tsp. salt
1/4 tsp.pepper
2 medium stalks celery, sliced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped ( 1/2 cup)
1 can (14 1/2 oz.) ready-to-serve vegetable broth
4 medium green onions, sliced (1/4 cup)
1/4 cup pine nuts, toasted**
1. Mix all ingredients except green onions and nuts in 3 1/2 to 6
quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours or until barley is
tender.
3. Stir in green onions and nuts.
**To toast nuts, bake uncovered in ungreased shallow pan in 350 egree oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes stirring frequently until browning begins, then stirring constantly until golden brown.