Onion Barley Casserole
|Medium barley||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Beef bouillon granules||1 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Canned whole button mushroom||4 Ounce, drained (1 Can)|
In an ovenproof skillet, saute barley in oil until golden brown.
Stir in water, bouillon and salt; bring to a boil.
Remove from the heat; add onions and mushrooms.
Cover and bake at 350° for 40-50 minutes or until barley is tender.