Ingredients
- 1 onion
- 1/2 stick butter
- 1/4 summer savory
- 3 c chicken broth
- 1 c pearl barley
- 1/2 lb mushrooms (fresh)
- 1 t salt
- 1 t thyme
- 1/2 t rosemary
- 1/2 t marjoram
- 1/4 t sage
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).