Roasted Herb Barley

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).