Barley Apricot Casserole

2/3 C pine nuts or slivered almonds
1/4 C butter or margarine, divided
2 C pearl barley
1 C sliced green onions
7 C chicken broth
2/3 C B&R Farms Diced Dried Apricots

1/2 C golden raisins

In a skillet, sauté nuts in 2 T butter until lightly browned; remove an set aside. In the same skillet, sauté the barley and onions in remaining butter until onions are tender. Add broth, bring to a boil. Stir in the apricots, raisins, and nuts. Pour into a greased 13” x 9” x 2” baking dish. Bake uncovered at 325F for 1 1/4 hours or until barley is tender. Yield: 8-10 servings.