3/4 c. barley
1/4 c. finely chopped onion
1/4 c. butter
1 chicken bouillon cube
1 tbsp. snipped parsley

In skillet cook barley and onion in butter over low heat, stirring frequently, until onion is tender and barley is golden brown. Stir in 2 1/2 cups boiling water, bouillon cube, and 1/2 teaspoon salt. Pour into 1 quart casserole dish. Bake, uncovered, at 350 degrees for 1 hour, stirring once or twice. Stir in parsley. Makes 4 to 6 servings. (May put gravy over it.)