1/4 cup butter
1 onions (medium, diced)
1 cup pearl barley (uncooked)
1/2 cup pine nuts
2 green onions (thinly sliced)
1/2 cup fresh mushrooms (sliced)
1/2 cup fresh parsley (chopped)
1/4 tsp salt
1/8 tsp pepper
29 ozs vegetable broth
Preheat oven to 350 degrees F (175 degrees C).
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 2 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.