Barley Casserole Print
2 celery ribs
2 medium carrots, finely chopped
7 green onions, chopped
4 cloves garlic
1 Ybsp butter or margarine
1 & 1/2 cups uncooked medium pearl barley
1/2 tsp salt
1/8 tsp pepper
4 & 1/2 cups chicken broth, divided
2 Tbsp minced fresh parsley
1/2 cup slivered almonds

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2 and 1/2 cups broth. Cover and bake at 350° for 30 minutes.
Stir in parsley and remaining broth, sprinkle with almonds. Bake, uncovered 30 - 40 minutes longer or until liquid is absobed and barley is tender.
Serves 8.
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