Roasted herb barley - plhol
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, minced |
| ½ | each | Stick butter |
| ½ | pounds | Fresh mushrooms, sliced |
| 1 | cup | Pearl barley |
| 1 | teaspoon | Salt |
| 3 | cups | Chicken broth (I use vegetable) |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Rosemary |
| ¼ | teaspoon | Sage |
| ¼ | teaspoon | Summer savory |
Directions
Preheat oven to 350 deg (F)
In a large ovenproof pan, cook 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 summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F).
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