6 tbsp. (3/4 stick) butter
1 1/2 c. chopped leek (white part only)
1 c. thinly sliced celery
2 c. (about 16 oz.) pearl barley
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 oven-proof 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, 35-40 minutes. Stir in parsley and chives. Serves 8.