• 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.

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