Barley & Pine Nut Casserole

1 c. uncooked pearl barley
1-1/2 c. eight-vegetable juice
1/2 t. salt
1/4 t. pepper
2 medium stalks celery, sliced
1 medium bell pepper, chopped
1 medium onion, chopped
1 can (14 oz.) vegetable broth
4 medium green onions, sliced
1/4 c. pine nuts, toasted

To toast nuts, bake uncovered in ungreased shallow pan in 350 degree oven for about 10 minutes, stirring occasionally, until golden brown. Be careful they don't burn!

Mix all ingredients except green onions and pine nuts in a 3-1/2 to 6-qt. slow cooker. Cover and cook on LOW for 6-8 hours or until barley is tender.

Stir in green onions and nuts just before serving.

Serves 5.

Adapted from Betty Crocker 1-2-3 Dinner, p. 312.