Title: Roasted herb barley
 Categories: Grains, Barley
      Yield: 2 Servings
 
      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).