1 cup Pearl barley
1/4 cup + 2 tb. margarine, divided
1/3 cup Pine nuts
1 medium Onion, chopped
1/2 cup Fresh parsley, minced
1/4 cup Fresh chives, minced
1/4 tsp Each salt and pepper
2 can Beef broth (14.5 oz. each) - undiluted
GARNISH
Fresh parsley sprigs
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Rinse barley in cold water; drain well. Set aside.
Melt 2 tb. margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside.
Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion. Cook, stirring constantly, until barley is lightly toasted and onion is tender. Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper. Spoon barley mixture into a 1 1/2 qt. casserole.
Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole and stir well. Bake, uncovered, at 375 F. for 1 hour and 10 minutes or until barley is tender and liquid is absorbed. Garnish casserole with fresh parsley sprigs, if desired.
Yield: 6 to 8 servings.
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