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Rinse and drain barley. Toast pine nuts in 1 tbs butter in a skillet. Remove with slotted spoon
and set aside. Add remaing butter to skilet and add onion and barley stirring until barley is
toasted. Stir in nuts, parsley, chives, salt, and pepper. Spoon into 1½ quart casserole dish.
Pour hot stock over casserole and mix well. Bake uncovered 1 hr and 15 min. Garnish with
parsley.
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