Barley and Pine Nut Casserole

Heat 2 tablespoons butter in a saute pan. Add pine nuts and stir fry until lightly toasted. Remove nuts. Set aside. Add remaining 1/4 cup butter to same pan. Stirring constantly, saute barley and onion until tender. Remove pan from heat. Stir in nuts, parsley, chives, salt and pepper. Spoon into 1 1/2 quart casserole. (This may be done ahead and refrigerated.) Heat the concentrated broth to boiling. Stir into barley mixture. Bake at 375 degrees for 1 hour (until barley is tender and water is absorbed). You can also bake this in a covered barbecue.