Grams? No. Cups? Yes.

Oops! In yesterday's post I copied the recipe from Allrecipes exactly as it was instead of switching it to the imperial measuring system. Actually, I think it's really annoying that the units of measurement are in metric jut because my IP address notifies them that I am in New Zealand. I find it especially annoying because I don't think most Kiwis cook things based on grams. I mean, who weighs the food they are about to cook? I can understand measuring the volume of liquids in litres, but that gram stuff is nonsense.

Anyway, here's the recipe in imperial measurements:

INGREDIENTS

• 2 celery ribs, chopped
• 2 medium carrots, finely chopped
• 7 green onions, chopped
• 4 garlic cloves, minced
• 1 tablespoon butter or stick margarine
• 1 1/2 cups uncooked medium pearl barley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 1/2 cups chicken broth, divided
• 2 tablespoons minced fresh parsley
• 1/2 cup slivered almonds

DIRECTIONS

1. In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350 degrees F for 30 minutes.
2. Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.