1 c. pearl barley
6 tbsp. butter
1/4 to 1/2 c. pine nuts or slivered almonds
1 med. onion, chopped
1/2 c. minced parsley
1/2 c. minced chives or green onions
1/4 tsp. salt
1/4 tsp. pepper
2 c. beef or chicken broth

Rinse barley in cold water and drain. Heat 2 tablespoons of the butter over medium heat; stir in nuts and cook until lightly toasted. Remove nuts from pan and set aside. Add rest of butter; brown onion and barley until lightly toasted. Remove from heat; stir in toasted nuts, parsley, chives, salt, and pepper. Put into a 1 1/2 quart casserole dish. Heat broth to boiling and pour over casserole; stir. Bake uncovered at 375 degrees for 1 hour and 10 minutes or until most of liquid is absorbed. Serves 6.