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Roasted Barley Bake

3/4 cup quick cooking barley
1/4 cup finely chopped onion
1/4 cup butter
1 chicken bouillon cube
1 tablespoon snipped parsley
In a skillet cook onion and barley over low heat, stirring frequently, until barley is toasted and the onion is tender.

Stir in 2 1/2 cups boiling water bouillon cube and 1/2 teaspoon salt.

Pour into 1 quart casserole dish and bake 1 hour at 350 stirring once or twice. Stir in parsley.

serves 4-6 people.