Barley Pilaf

• 1/2 c. butter
• 1 large onion, chopped
• 2 c. pearled barley
• approximately 5 c. chicken broth
• 1 1/2 tsp. salt
• pepper to taste
• 1/2 c. finely chopped green onions
• 1/4 c. finely chopped parsley
• 1 c. cashews

1. Heat butter in large skillet.
2. Add onion.
3. Cook until soft and golden.
4. Add barley and stir over low heat until grains are coated with fat and lightly colored but not brown.
5. Transfer to large buttered casserole and add about 2/3 of the boiling chicken broth or enough to cover the barley generously.
6. Season with salt and pepper.
7. Cover dish tightly and bake in 350u0b0 oven for 25 to 30 minutes.
8. Stir lightly with a fork and stir in the green onion, parsley and rest of broth.
9. Cook for about 15 minutes longer or until broth is absorbed and grains are puffy and tender.
10. Keep warm in low oven.
11. Toss in cashews just before serving.

butter, onion, barley, chicken broth, salt, pepper, green onions, parsley, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336662 (may not work)