Barley Casserole

I've always like barley. I just didn't know what to do with it besides put it in soup.

2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tbsp. butter
1 1/2 c. uncooked medium pearl barley
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 c. chicken broth, divided
2 tbsp. fresh parsley, minced
1/2 c. slivered almonds

1. Preheat oven to 350 F.
2. Saute the celery, carrots, onions and garlic in butter until tender.
3. Stir in the barley, salt and pepper. Stir in 2 1/2 c. of the chicken broth. Cover and bake for 30 minutes.
4. Stir in parsley and remaining 2 c. broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.