Roasted Herb Barley

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Roasted Herb Barley

 

1 large sweet onion, minced

1/2 stick butter or margarine

1/2 pound fresh mushrooms, sliced

1 cup pearl barley

1 tsp. salt

3 cups hot vegetable broth

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. dried rosemary

1/4 tsp. dried sage

1/4 tsp. summer savory

 

Preheat oven to 350 degrees. In a large ovenproof pan,

sauté onion in butter for 3 to 5 minutes or until

soft. Add mushrooms and cook for 3 minutes. Stir in

pearl barley, salt, thyme, marjoram, crushed rosemary,

sage, and savory. Sauté over moderately high heat,

stirring for 3 minutes to coat barley. Add hot broth

and bring to a boil. Bake in oven, covered for 55

minutes.

 

 

 

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