Melt butter in a frying pan over medium-high heat. Stir in onion, barley and pine nuts. Cook and stir until barley is lightly browned. Mix in spring onions, mushrooms and parsley. Season with salt and pepper. Transfer the mixture to a 2 litre casserole dish and stir in the vegetable stock.
Bake 1 hour and 15 minutes in the preheated oven or until liquid has been absorbed and barley is tender.
I simmered in the stock for about 10 minutes to remove some liquid but otherwise followed the recipe exactly. First time I've ever tried pearl barley but it wont be the last, blown away by how tasty this was 😊 Thanks for the recipe 😊 - 08 Jan 2016
I followed recipe step by step but vegetable stock wasn't absorbed by barley in full even thou I left in in the oven much longer. It was more like a stew which was bit disappointing. It tasted nice thou. I like barley but I think I will stick to my recipe in future. - 29 Jun 2014