Barley Casserole

1 tablespoon margarine
10 green onions, chopped
4 large cloves garlic, minced
2 celery stalks, finely chopped
2 carrots, finely chopped
1 ½ cups pearl or pot barley
½ teaspoon sea salt
½ teaspoon pepper
4 ½ cups vegetable stock
2 tablespoons chopped fresh parsley
3/4 cup pine nuts or slivered almonds

In a heavy ovenproof skillet/casserole, melt margarine over medium heat. Cook onions, garlic, celery and carrots for 3 minutes or until just softened. Stir in barley, salt and pepper until well coated, about 2 minutes. Pour in 2 ½ cups of the vegetable stock. Cover and bake in 350ºF oven for 30 minutes. Stir in parsley and remaining stock; sprinkle with pine nuts. Bake uncovered for 45 minutes or until liquid is absorbed and barley is tender. Makes 8 servings.

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