• 6 Tbsp butter
  • 2/3 cup chopped onion
  • 2 cups medium pearled barley, rinsed
  • 6 cups chicken broth
  • 2 tsp dried dill weed (optional)
  1. Heat oven to 325 degrees.
  2. In a heavy 3 quart to 3 1?2 quart casserole, melt butter.
  3. Stir in onion and barley; cook until browned. Add broth and dill, bring to a boil.
  4. Cover and bake 1 hour and 15 minutes until barley is tender.
  5. Makes about 6 cups.
  6. Marlene
I love barley in soups and once had a casserole at a pot luck that was a mix of barley and wild rice. This doesn't have the wild rice but it is sort of the same taste to the one I tasted.