Simple Barley Pilaf

Source: Mel's Kitchen Cafe

Ingredients:
2 Tablespoons butter
1 cup medium pearl barley (not quick cooking barley)
1/4 – 1/2 cup pine nuts or almonds, optional (I didn't have any, but I read a comment on her blog suggesting mushrooms, and since I had some of those, I chopped up a few, and added them.)
2 garlic cloves, finely minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken broth

Directions:
Preheat the oven to 375 degrees F.

In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions (and mushrooms, if you prefer those). Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.

Notes:
I saw this on Mel's blog a little while ago and was intrigued.  I figured our grilling night was a good time to try it out as a side dish, and I must say it was interesting.  Not bad, but definitely different.  I liked it better when I mixed it with the mushrooms from my skewers, or ate a bite with the chicken - just by itself was a bit too chewy for my liking.  But the flavor was good.  Maybe I'll try it again with part rice, part barley or something.  Or maybe I just need to get used to barley.