Mary & Martha's Kitchen Recipe

Category	Grains
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Roasted Herb Barley Recipe 1 lg Onion, minced 1/2 ea Stick butter 1/2 lb Fresh mushrooms, sliced 1 c Pearl barley 1 t Salt 3 c Chicken broth (I use -vegetable) 1 t Thyme 1/2 t Marjoram 1/2 t Rosemary 1/4 t Sage 1/4 t 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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<h1>Roasted Herb Barley</h1> <h2>Recipe</h2><p> <P>1 lg Onion, minced <P>1/2 ea Stick butter <P>1/2 lb Fresh mushrooms, sliced <P>1 c Pearl barley <P>1 t Salt <P>3 c Chicken broth (I use <P>-vegetable) 1 t Thyme <P>1/2 t Marjoram <P>1/2 t Rosemary <P>1/4 t Sage <P>1/4 t Summer savory <P>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). <div><a href='http://www.maryandmarthaskitchen.com/Roasted_Herb_Barley/40596/' title='Roasted Herb Barley Recipe'>Roasted Herb Barley Recipe</a></div>

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