Roasted Herb Barley
Yield
2 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large, minced |
|
| ½ | each |
butter
stick |
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | cup |
pearl barley
|
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
chicken broth
|
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ¼ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
savory
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large, minced |
|
| 0.5 | each |
butter
stick |
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 237 | ml |
pearl barley
|
|
| 5 | ml |
salt
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 1.3 | ml |
sage
|
*
|
| 1.3 | ml |
savory
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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.
Sauté 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℉ (180℃).
