In a skillet, over medium heat, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2 quart baking dish. Stir in broth.
Bake, uncovered at 350 F for 1 hour and 15 minutes or until the barley is tender and liquid is absorbed. Sprinkle with extra parsley if desired.