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In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender.
Stir in the barley, salt and pepper.
Stir in 2-1/2 cups broth.
Cover and bake at 350 degrees F for 30 minutes.
2.
Stir in parsley and remaining broth; sprinkle with almonds.
Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
Barley Casserole
1.In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender.
Stir in the barley, salt and pepper.
Stir in 2-1/2 cups broth.
Cover and bake at 350 degrees F for 30 minutes.
2.
Stir in parsley and remaining broth; sprinkle with almonds.
Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.
RATE THIS RECIPE!
Normal
20 - 30 min
Very cheap 
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