Too often barley is found only in soups. Serve it in place of rice for a delicious change.
Time to prepare: 10 minutes
| 1 cup chopped onion
3 to 4 Tbsp. butter or margarine
1 cup barley
1 can (14′ oz-) beef broth
1/2 tsp dried chervil leaves
1 cup small mushrooms, stems removed
| Saute onion in 2 Tbs. of the butter until transparent. Add barley, stirring to coat each grain and cook until lightly brown.
Stir in wine, broth, chervil and cayenne. Bring to a simmer. Cover and cook for about 40 minutes or until just tender (or transfer to a lightly buttered casserole, cover and bake at 350F for 50 minutes).
Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley.
|Good served with grilled lamb or beef, a watercress salad and crisp rolls.|