In a large stove-safe and oven-safe casserole, heat butter using low heat. Add pine nuts and stir until lightly toasted. Remove pine nuts to a separate bowl, leaving as much butter as possible in casserole. Cook onion and barley in casserole, stirring, until lightly toasted. Remove casserole from heat. Stir in pine nuts, parsley, chives, and salt. (Cover and chill at this point, if you wish to delay baking.) Pour broth into casserole and heat to boiling, stirring to blend well. Bake uncovered at 375 degrees until barley is tender and most of the liquid has been absorbed, about an hour and 10 minutes. Garnish with parsley.
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