Mushroom Barley Casserole

By rmulleni

Ingredients

• 1 cup medium pearl barley
• 1 small onion, chopped
• 1/4 cup butter
• 1-1/2 cups sliced fresh mushrooms
• 1 cup slivered almonds, toasted
• 1 envelope onion soup mix
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 3 to 3-1/2 cups chicken broth

Preparation

Step 1

•In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth.
•Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed. Yield: 8-10 servings.


May be cooked in pressure cooker for 20 minutes on high. Quick pressure release,