2 tbsp. butter
1/3 c. pine nuts or slivered almonds
1/4 c. butter
1 c. barley
1 onion, chopped
1/2 c. fresh parsley, minced
1/4 c. chives or green onions, minced
1/4 tsp. salt
1/4 tsp. pepper
2 cans (14 oz. each) beef or chicken broth

Heat 2 tablespoons butter. Add pine nuts and stir fry until lightly toasted. Remove nuts. Set aside. Add remaining 1/4 cup butter to same frying pan. Stirring constantly, saute barley and onion until tender. Remove pan from heat. Stir in nuts, parsley, chives, salt and pepper. Spoon into 1 1/2 quart casserole. (This may be done ahead and refrigerated.) Heat the concentrated broth to boiling. Blend into barley mixture. Bake at 375 degrees for 1 hour (until barley is tender and water absorbed). You can also bake this in a covered barbecue.

Yield: 4 servings.