1/2 lb Fresh mushrooms
1 lg Onion, finely chopped
4 tb Butter
1 c Barley
Salt and pepper 3 c 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 1 1/2 qt casserole. Cover with broth to 1/2 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 —–