Barley pilaf - Test 1

https://www.melskitchencafe.com/simple-barley-pilaf/

I did this entirely on stovetop because I'm using the $20 Pender Freestore stove, with the over enthusiastic oven. The original recipe is for an oven-braised casserole, while I'm making a one-pot stove-top dish of it. Reporting soon on how it turns out.

1 - A very good mixture, and I ended up added the leftovers to a Leftover Veg Soup. Very nice. Had it with Winter Pork Loin Crockpot Roast or whatever I called it.

2 tablespoons butter
1 cup medium pearl barley (not quick cooking barley)
1/4 - 1/2 cup pine nuts or almonds, optional
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

1. In a soup pot, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions.
2. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. 
3. Simmer uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.