by Kris Comer
Are you like my husband? He enjoys making the same thing week after week for our weekly church potluck, because he knows everyone will eat it gone! I, on the other hand, enjoy a change in what I eat. I am not sure who to credit the original recipe, but I was given this recipe by Barb Emmett, approximately 30 years ago, and I understand she received this recipe from Terri Gonzales. I would call it a wonderful side dish but with the pearled barley and the silvered almonds, it is considered a source of protein, with no eggs, no wheat, no dairy, just nuts and grains.
- 1 stick oleo or butter melted in a pan
- 1 c quick pearl barley (uncooked)
- 1 onion chopped fine
Saute above ingredients until golden brown.
Mix 2 tsp. McKay’s chicken seasoning with 2c water.
Add to above ingredients along with the following…
- 1 can water chestnuts diced and drained
- 1 can mushrooms with liquid
- 1 pkg slivered almonds
- 1 pkg dehydrated onion soup mix
Mix all together, place in a 2-quart baking dish and bake at 350 degrees for 1 hour.