Oregon Hazelnut Barley Casserole

• 1 cup pearl barley
• 6 tbsp. butter
• 1/2 cup chopped Oregon hazelnuts
• 1 md. onion, finely chopped
• 1/4 cup green onion
• chives
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cans (14-1/2 oz. each) chicken broth, undiluted
• Parsley, for garnish

1. Rinse barley and drain.
2. In frying pan heat two tbsp.
3. butter.
4. Add hazelnuts and stir until lightly roasted.
5. Remove from heat and set nuts aside.
6. Add remaining butter to pan along with barley and onion.
7. Cook until lightly browned.
8. Stir in nuts, green onion, salt and pepper.
9. Spoon into 1-1/2 quart casserole.
10. Freeze or chill at this point, if desired.
11. Heat broth to boiling and pour over barley mixture.
12. Stir to mix.
13. Bake at 375F for 70 minutes or until liquid is absorbed.
14. Garnish with parsley and serve immediately.

pearl barley, butter, oregon hazelnuts, onion, green onion, chives, salt, pepper, chicken broth, parsley

Taken from www.foodgeeks.com/recipes/4459 (may not work)