|Slivered almonds||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Barley||1 Cup (16 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Canned chicken broth/Canned beef||28 Ounce|
|Chives||1⁄4 Cup (4 tbs), minced|
In a medium skillet, lightly saute almonds in 2 tablespoons of the butter or margarine.
Place in a small bowl, and set aside.
Melt the remaining 4 tablespoons butter or margarine in the skillet.
Add onion and barley.
Stirfry until barley is lightly browned.
Remove from heat.
Pour into a 1 1/2 quart casserole dish.
Add almonds, minced parsley, salt, pepper, and broth.
Bake, uncovered, in a 375Â° F.
Oven for 45 minutes or until barley is tender and liquid is absorbed.
Sprinkle with chives, and garnish with additional fresh parsley.