Roasted herb barley

Ingredients

Quantity		Ingredient
		-Info: posted by Perry Lowell, INTERCOOK, Sep. '94

Directions

1 large onion ½ stick butter ½ pound fresh mushrooms, sliced 1 cup pearl barley 1 teaspoon salt 3 cups vegetable stock 1 teaspoon thyme ½ teaspoon marjoram ½ teaspoon rosemary ¼ teaspoon sage ½ teaspoon summer savory

Chop the onion finely. In a large, ovenproof pan, cook the onion in the butter for about 5 minutes until translucent. Add the mushrooms and cook for another 3 minutes. Stir in all other ingredients except the stock, crushing the herbs before adding. Saute over moderately high heat, stirring for a few minutes to coat the barley. Heat the stock in a separate pan, and add stock to barley mixture when hot.

Cover pan with foil and bake for about an hour in a preheated 350 degree (F.) oven.

Makes 2 servings.

From: Perry Lowell Date: 09-18-94

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