Ingredients
1 cup medium pearl barley1 small onion, chopped1/4 cup butter1-1/2 cups sliced fresh mushrooms1 cup slivered almonds, toasted1 envelope onion soup mix2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes3 to 3-1/2 cups chicken broth
Preparation
In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth.
Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
