1 3/4 c. pearl barley
1 chopped onion
3 tbsp. oil
4 c. broth
1/2 lb. sliced mushrooms

Soak barley overnight to cover in cold water.

Drain and saute onion and barley in oil until onion is tender and barley is toasted. Add mushrooms and cook 2 to 3 minutes longer.

Spoon into large casserole. Heat 4 cups broth to boiling. Pour over barley and stir. Bake covered in 350 degree oven for 1 hour. Uncover and bake 1 to 1 1/2 hours until liquid is absorbed.