This is an easy side dish, can be made a day in advance and reheated. You can double the recipe for a larger crowd and you can also add mushrooms.
½ cup slivered almonds
6 Tbsp margarine
1 medium onion chopped
1 cup barley
½ cup minced fresh parsley
¼ tsp salt
¼ tsp pepper
2 (14 oz) chicken or beef broth
Lightly saute almonds in 2 TBS margarine and set aside.
Melt the rest of the margarine and add onions and barley and saute until lightly browned.
Pour in casserole dish, add almonds, parsley, salt, pepper and broth.
Bake uncovered in 375 degrees for 50-60 minutes, until barley is tended and liquid is absorbed.