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BARLEY FILBERT CASSEROLE1 cup pearl barley 6 tablespoons butter 1/2 cup filberts, chopped 1 medium onion, finely chopped 1/4 cup green onion or chives 1/4 teaspoon salt 1/4 teaspoon pepper 2, 14-oz. cans chicken broth, undiluted Parsley for garnish Rinse barley and drain. In frying pan, heat two tablespoons butter. Add nuts and stir until lightly toasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, and salt and pepper. Spoon into 1 1/2-quart casserole. (Freeze or chill at this point if desired.) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375 degrees F. for 70 minutes, or until liquid is absorbed. Garnish with parsl ey and serve immediately. Serves 6.

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