Barley-Pine Nut Casserole

With thanks to Betty (Crocker, that is):

1 cup uncooked pearl barley
1 1/2 cups V-8
1/2 tsp salt
1/4 tsp pepper
2 med stalks celery, sliced (about 1 cup)
1 med bell pepper, chopped (about 1 cup)
1 med onion, chopped (about 1/2 cup)
1 can (14 1/2 oz) ready to server vegetable broth
4 med green onions, sliced (about 1/4 cup)
1/4 cup pine nuts, toasted*

1. Mix all ingredients except green onions and nuts in slow cooker.
2. Cover and cook on low heat 6-8 hours, or until barley is tender.
3. Stir in green onions and nuts.
4. Serve.

*To toast pine nuts, bake uncovered in ungreased shallow pan in 350 deg oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5-7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.