1/4 cup butter 1/2 cup sliced fresh mushrooms
1 medium onion, diced 1/2 cup chopped fresh parsley
1 cup uncooked pearl barley 1/4 tsp salt
1/2 cup pine nuts 1/8 tsp pepper
2 green onions, thinly sliced 2 (14.5 oz.) cans vegetable broth
Preheat oven to 350 degrees F.
Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 1-quart casserole dish and stir in the vegetable broth.
Bake 1 hour and 15 minutes in the preheated oven or until liquid has been absorbed and barley is tender.
Yields 6 servings
(Recipe retrieved from Allrecipes.com)