1 c. Pearl barley
2 tsp Butter
1 med Onion, minced
3 c. Chicken stock, warm, defatted
1/4 c. Scallions, finely minced
1/3 c. Finely minced fresh parsley
2 Tbsp. Pine nuts, toasted Salt, to taste Freshly grnd black pepper, to taste
1. Preheat oven to 350 degrees F. 2. Rinse barley, drain and set aside. 3. Heat butter in a 1 1/2-qt flameproof casserole dish over medium heat. Add in onions and cook till softened, about 2 min. Add in barley and continue cooking, stirring constantly, till the barley is coated with butter, about 1 minute. Stir in stock and scallions. Mix well. 4. Bring to a boil, cove, [transfer to oven I assume] and bake for 1 hour, or possibly till barley is tender and liquid is absorbed. 5. Add in parsley and pine nuts. Taste and adjust seasonings. Fluff with two forks and turn out into a hot serving dish. Serves 6.