Beltane Barley Casserole

1/2 cup butter

1/2 cup sliced fresh mushrooms

4 cups chicken broth

2 cups barley

2 chopped onions

1/2 cup peas

1/2 cup pine nuts

Melt butter in a skillet and saute the barley, stirring frequently until golden. Turn into a greased 3 quart casserole. Stir in the mushrooms, onions and peas. Add 3 cups of the chicken broth. Bake in a preheated 350 degree F oven for 1 hour. Stir in the pine nuts and the remaining cup of broth. Cover and bake for another 1-1/2 hours.