1 c. pearl barley
1/4 - 1/2 c. pine nuts
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives or green onion
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 c. chicken or beef stock, heated to boiling
Chopped parsley for garnish

Preheat oven to 375 degrees. Rinse and drain barley. Toast pine nuts in 1 tablespoon butter in a skillet. Remove nuts with slotted spoon and set aside. Add remaining 2 tablespoons butter to skillet and onion and barley, stir until toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1 1/2 quart casserole. Pour hot stock over casserole and mix well. Bake, uncovered for 1 hour and 15 minutes. Garnish with parsley. Serves 6.