Barley-Pine Nut Casserole - cooking recipe

Ingredients

1 cup uncooked pearl barley
1 1/2 cups V8 vegetable juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium celery ribs, sliced
1 medium bell pepper, chopped
1 medium onion, chopped
1 (14 1/2 ounce) can ready to serve vegetable broth
4 medium green onions, sliced
1/4 cup pine nuts, toasted*

Preparation

Mix all ingredients except green onions and nuts in a 3 1/2 to 6 quart slow cooker.
Cover and cook on low heat 6 to 8 hours or until barley is tender, don't cook too long or barley will be gummy.
Stir in green onion and nuts.
*To toast nuts, bake uncovered in ungreased pan in 350F oven about 10 minutes, stir occasionally, until golden brown.