Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pearl barley
     1/4  cup           + 2 Tablespoon margarine -- divided
     1/3  cup           pine nuts
   1      medium        onion -- chopped
     1/2  cup           fresh parsley -- minced
     1/4  cup           fresh chives -- minced
     1/4  teaspoon      salt and pepper
  29      Ounces        beef broth -- undiluted
                        ***GARNISH***
                        fresh parsley sprigs

Preparation:

Rinse barley in cold water; drain well. Set aside. Melt 2 tb. margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside. Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion. Cook, stirring constantly, until barley is lightly toasted and onion is tender. Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper. Spoon barley mixture into a 1 1/2 qt. casserole. Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole and stir well. Bake, uncovered, at 375 F. for 1 hour and 10 minutes or until barley is tender and liquid is absorbed. Garnish casserole with fresh parsley sprigs, if desired.