- 1 large onion, chopped
- 1 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 3 cups water
- 1 tablespoon chicken bouillon granules
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup pearl barley
- 1 tablespoon minced fresh parsley
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 80-90 minutes or until the barley is tender.