5 tbsp. butter
1/2 c. slivered almonds
1 med. onion, chopped
1 c. pearled barley
1/2 c. minced parsley
2 cans chicken broth
1/4 c. minced chives
Fresh pepper to taste

Rinse barley in cold water and drain. Saute nuts in 2 tablespoons butter until golden. Add remaining butter and saute barley and onion until tender. Add remaining ingredients. Heat broth to boiling and pour over barley. Bake at 375 degrees for 1 hour and 10 minutes, uncovered.