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Originally shared on the web 02/14/2023

2 T. butter
1 onion, diced
1 c. mushrooms, chopped
1 c. pearled barley, uncooked
1/2 c. pine nuts or slivered almonds
2 green onions, thinly sliced
1/2 c. fresh parsley, chopped
1/4 t. salt
1/8 t. pepper
2 14-1/2 oz. cans vegetable broth

Melt butter in a skillet over medium-high heat. Stir in onion, mushrooms, uncooked barley and nuts. Cook and stir until barley is lightly golden, about 4 to 5 minutes. Stir in green onions and parsley; season with salt and pepper. Spoon mixture into a lightly greased 2-quart casserole dish; stir in broth. Cover and bake at 350 degrees for one hour and 15 minutes, or until barley is tender and broth has been absorbed. Makes 8 servings.