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3/4 cup quick cooking barley
1/4 cup finely chopped onion
1/4 cup butter
1 chicken bouillon cube
1 tablespoon snipped parsley
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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.
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