Nut and Barley Bake

I've been looking (and still am) for recipes to use grains. Here's my first find. Its pretty simple and it gave me a reason to make (and use) the vegetable broth of previous posting.

Nut and Barley Bake

1 medium onion, chopped
1 C pearl barley
1/2 cup almonds (or pine nuts)
1/4 C butter
1/2 C minced fresh parsley
1/4 t salt
1/8 t pepper
29 oz broth

Heat oven to 350 degrees F.

In a large skillet, saute onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, salt and pepper.

Transfer to a greased 2-qt baking dish. Stir in broth. Bake, uncovered for 1 and 1/4 hours or until barley is tender and the liquid is absorbed.

NOTES: I'd like to find a way around using the fresh parsley as you can only buy it in chunks and you end up with a lot leftover. Maybe something dried? Next time I'll give that a try. My broth was a bit carrot-y since most of my cuttings were from carrots. The broth, I believe, has a lot to do with the flavor of the meal. That being said it came out pretty well. With some work on the broth however I think this meal has a lot of potential. For the time being I just added a bit of salt and pepper.