6 tbsp. (3 oz.) unsalted butter
1/2 c. slivered almonds
1 c. barley
1 med. onion, peeled and chopped
1/4 c. minced parsley
1/4 tsp. salt or to taste
1/8 tsp. ground pepper to taste
2 (14 oz.) cans beef or chicken broth

In large frying pan, melt 2 tablespoons of butter. Add almonds and saute, lightly toasted. Remove nuts. Add remaining 4 tablespoons butter, barley and chopped onion until light brown. Remove from heat. Add nuts, parsley, salt and pepper. Heat broth to boiling and add to mixture. Put in a 1-quart buttered dish. Bake at 350 degrees for 1 hour until liquid is absorbed.