Barley and Pine Nut Casserole

Sandy Heiner

2 Tbsp butter
1/3 cup pine nuts
¼ cup butter
1 cup barley
1 onion, chopped
½ cup fresh parsley, minced
¼ cup chives or green onions, minced
¼ tsp salt
¼ tsp pepper
2 (14 oz) cans beef or chicken broth

Heat 2 Tablespoons butter. Add pine nuts and stir fry until lightly toasted. Remove nuts. Add remaining ¼ cup butter to same frying pan. Stirring constantly, saute barley and onion until tender. Remove pan from heat. Stir in nuts, parley, chives, salt and pepper. Spoon into 1 ½ quart casserole dish (this may be done ahead and refrigerated). Heat the concentrated broth to boiling. Blend into barley mixture. Bake at 375 º F for 1 hour (until barley is tender and water is absorbed). You can also bake this in a covered barbecue. Yield: 4 servings.