1 cup pearled barley
3⅓ cups chicken broth
6 T. butter
⅓ cup (2 ounces) pine nuts
1 cup green onions
½ cup fresh parsley (or 2½ T. dried)
¼ tsp. salt
¼ tsp. pepper
Preheat the oven to 350°.
Rinse the barley in cold water and drain.
In a medium stockpot, heat the chicken broth and bring it to a boil.
While the broth is heating, in a 2 to 2½-quart ovenproof, heavy-bottom pot, melt the butter. Add the pine nuts and brown them, stirring, until they are lightly toasted and golden. Remove the pine nuts with a slotted spoon and set aside. Add the green onions and barley to the pot; sauté for several minutes and then remove the barley mixture from the heat but keep it in the pot. Stir in the pine nuts, parsley, salt, and pepper and stir. Pour the boiling broth over the barley mixture and bake uncovered in the oven for 1 hour and 10 minutes. Check the pilaf at 50 minutes and add a small amount of boiling broth or water if it seems too dry.
Serves 6.