In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
Cover; cook on Low heat setting 6 to 8 hours.
Before serving, stir in green onions and pine nuts.
*To toast pine nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
Barley is the perfect grain to cook in the slow cooker. The long, slow cooking makes the barley tender but not gummy. Serve this casserole with steamed edamame for a great dish with extra protein.