Yield: 6 servings
|½ pounds||Fresh mushrooms|
|1 large||Onion, finely chopped|
|Salt and pepper|
|3 cups||Beef broth|
|Slivered almonds, toasted|
Saute mushrooms and onions in butter. Don't let onions brown. Mix in barley, salt and pepper. Pour into buttered 1½ qt casserole. Cover with broth to ½ inch above barley. Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender.
Garnish with almonds.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary