Ingredients
2 celery ribs, chopped2 medium carrots, finely chopped7 green onions, chopped4 garlic cloves, minced1 tablespoon butter1-1/2 cups uncooked medium pearl barley1/2 teaspoon salt1/8 teaspoon pepper4-1/2 cups chicken broth, divided2 tablespoons minced fresh parsley1/2 cup slivered almonds
Preparation
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 2-1/2 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 absorbed and barley is tender.
