1 c. pearl barley
6 tbsp. butter
2 oz. pine nuts
1 c. chopped green onions
1/2 c. fresh parsley (2 1/2 tbsp. dried)
1/4 tsp. salt
1/4 tsp. pepper
3 1/3 c. chicken broth

Preheat oven to 350 degrees. Rinse barley in cold water and drain. In a large skillet heat butter and brown pine nuts. Remove with a slotted spoon and reserve. Saute green onions and barley until lightly toasted. Remove from heat. Stir in nuts, parsley, salt and pepper.

Spoon into a 2 quart casserole. Heat chicken broth until boiling and pour over barley mixture. Stir well and bake uncovered, for 1 hour and 10 minutes.