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Ingredients
- 1/4 ts Summer savory
- 1/4 ts Sage
- 1/2 ts Rosemary
- 1/2 ts Marjoram
- 1 ts Thyme
- -vegetable)
- 3 c Chicken broth (I use
- 1 ts Salt
- 1 c Pearl barley
- 1/2 lb Fresh mushrooms, sliced
- 1/2 Stick butter
- 1 lg Onion, minced
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Directions
Yield: 2 Portionen
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).
Weitere Informationen zur Kategorie Barley.
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