1/2 c. butter
1 3/4 c. pearl barley
2 med. onions, finely chopped
8 oz. fresh mushrooms, sliced
4 c. chicken or beef broth
1/2 c. toasted macadamia nut bits
1/2 c. chopped parsley

Preheat oven to 350 degrees. Saute barley until golden in 4 tablespoons butter. Spoon into a large buttered casserole. Saute onions and mushrooms in remaining butter and stir into barley. Pour 2 cups of broth over barley mixture, cover tightly and bake for 45 minutes. Add remaining liquid and bake uncovered 45 minutes longer, stirring occasionally. Fifteen minutes before serving, stir in macadamia nuts and parsley. Note: If mixture becomes dry, add more liquid.