6 tbsp. butter
2 cloves garlic, minced
2 yellow onions, minced
1 lb. mushrooms, thinly sliced
1 c. pearl barley
1/2 tbsp. dried basil
3 c. chicken stock
1/4 c. chopped parsley
Salt & pepper to taste

Preheat oven to 375 degrees. Melt the butter in a 2 quart stove top covered casserole. Add the garlic and onion; saute over low heat until onion is translucent (about 5 minutes). Add mushrooms and saute over moderate heat until mushrooms are golden (about 5 minutes). Add barley and basil to mushroom mixture. Toss lightly then pour in chicken stock. Season with salt and pepper. Slowly bring casserole to boil. Remove from heat. Cover casserole and bake in oven until barley is tender about 45-50 minutes. Add parsley, toss gently. Serves hot.