6 tbsp. (3/4 stick) butter
1 1/2 c. chopped leek (white part only)
1 c. thinly sliced celery
2 c. pear barley (about 16 oz.)
2 bay leaves
1 tsp. dried thyme, crumbled
1 tsp. salt
Freshly ground pepper
3 1/2 c. beef stock
1/2 c. dry red wine
1/2 c. minced fresh parsley
1/4 c. snipped fresh chives

Preheat oven to 350 degrees. Melt butter in heavy ovenproof casserole over medium-low heat. Add leek and celery and cook until soft, stirring occasionally, about 6 minutes. Add barley and stir 3 minutes. Add bay leaves, thyme, salt and generous amount of pepper. Mix in stock and wine. Bring to boil. Cover tightly and bake until liquid is absorbed, 35 to 40 minutes. Stir in parsley and chives. Serve immediately. Makes 8 servings.