Barley-Mushroom Casserole

• 1 c. boiling water
• 4 tsp. butter
• 1 c. medium pearl barley
• 1 medium yellow onion, chopped
• 1 1/4 c. sliced mushrooms
• 2 c. chicken stock
• 1/2 tsp. each: salt and pepper
• 1 bay leaf
• 1/4 c. minced parsley

1. Preheat oven to 350u0b0.
2. Melt 2 teaspoons butter over medium heat.
3. Add barley and saute, stirring for 1 minute or until lightly browned.
4. Transfer the barley to small bowl.
5. Melt remaining 2 teaspoons butter in the casserole dish.
6. Add onion and saute, stirring for 1 minute.
7. Add fresh mushrooms and saute, stirring occasionally for 3 minutes.
8. Return barley to casserole dish.
9. Add stock, salt, pepper and bay leaf and bring to boil. Transfer to oven and bake, covered, for 1 to 1 1/4 hours or until barley is tender.
10. Before serving, remove and discard bay leaf. Stir in parsley. Serves 6; 169 calories per serving.

boiling water, butter, pearl barley, yellow onion, mushrooms, chicken stock, salt, bay leaf, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067469 (may not work)