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| 1 Esslöffel | butter |
| 10 | green onions chopped |
| 4 | Large cloves garlic, minced |
| 2 | Each celery stalks and carrots, finely chopped |
| 1 1/2 Tasse | Pearl or pot barley |
| 1/2 Teelöffel | Each salt and pepper |
| 4 1/2 Tasse | chicken stock |
| 2 Esslöffel | parsley fresh, chopped |
| 3/4 Tasse | Pine nuts or slivered almonds |
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In large heavy ovenproof skillet, melt butter over medium heat; cook onions, garlic, celery and carrots for 3 minutes or until just softened.
Stir in barley, salt and pepper until well coated. Pour in 2 1/2 cups of the chicken stock; cover and bake in 350°F oven for 30 minutes.
Stir in parsley and remaining stock; sprinkle with pine nuts. Bake, uncovered, for 45 minutes or until liquid is absorbed and barley is tender. Makes 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com
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