Title: Roasted Herb Barley
Categories: Grain Barley
Yield: 2 Servings

1	lg	Onion, minced
1/2		Stick butter
1/2	lb	Fresh mushrooms, sliced
1	c	Pearl barley
1	ts	Salt
3	c	Chicken broth (I use vegetable)
1	ts	Thyme
1/2	ts	Marjoram
1/2	ts	Rosemary
1/4	ts	Sage
1/4	ts	Summer savory

Preheat oven to 350 deg (F)

In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F).

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