1/4 cup butter
1 onions (medium, diced)
1 cup pearl barley (uncooked)
1/2 cup pine nuts
2 green onions (thinly sliced)
1/2 cup fresh mushrooms (sliced)
1/2 cup fresh parsley (chopped)
1/4 tsp salt
1/8 tsp pepper
29 ozs vegetable broth
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
1 (15 ounce) can artichoke hearts, drain and cut
1 cup fresh spinach
2 large shallots, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons flour
1 cup asiago cheese
1 cup milk
1⁄4 cup roasted pine nuts
In a casserole dish add artichoke hearts, spinach, shallots and garlic.
In a pan melt the butter,then add the flour, whisk for about 2 minutes.
Then add the milk and cheese, continue stirring, (low heat).
When cheese is melted pour over artichokes.
Add pine nuts on top of cheese.
Bake 20 minutes at approx 350°F.
1 cup olive oil, divided
1 1/2 pounds onions, chopped
1 3/4 cups uncooked white rice
2 lemons, juiced
2 tablespoons chopped fresh dill
1/2 cup chopped fresh parsley
2 tablespoons pine nuts
1 (8 ounce) jar grape leaves, drained and rinsed
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
Cover with aluminum foil and bake in preheated oven for 45 minutes.