in a skillet saute chopped celery.  Add scallion or onion in butter.  Add perl barley and brown lightly.  Stir in chopped parsley and transfer mixture to a buttered casserold dish.  Pour 1 cup of broth over mixture.  Bake covered at 350* for 25 min.  Add 1 more cup of broth and sprinkle 1/2 c. pine nuts on top and bake uncovered until liquid is absorbed.