Yield
6 Servings
Preparation time
30 minutes
Ingredients
1⁄4 c Butter
1 Onion (diced)
1 c Pearl barley
1⁄2 c Pine nuts
16 oz Mushrooms (sliced)
1⁄2 c Parsley (fresh & chopped)
1⁄4 t Salt
1⁄8 t Pepper
2 cn Swanson Chicken Broth
Instructions
<p>Preheat oven to 350F.<br />
<br />
Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in mushrooms and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the broth.<br />
<br />
Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.</p>
<p> </p>
<p>You might want to add some Better than Broth vegetable broth paste for added kick.</p>
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