1 c. pearl barley
1/4 to 1/2 c. pine nuts (or almonds)
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives (or green onions)
1/4 tsp. salt
1/4 tsp. pepper
3 c. chicken or beef stock, heated to boiling
Chopped parsley for garnish

Heat oven to 375 degrees. Rinse and drain barley. Toast pine nuts in 1 tablespoon of the butter in a skillet. Remove nuts with a slotted spoon and set aside. Add remaining 2 tablespoons of butter to the skillet, and add onion and barley, stirring until barley is toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1 1/2 quart casserole. Pour hot stock over casserole, and mix well. Bake, uncovered, for 1 hour and 15 minutes. Garnish with chopped parsley.