1 c. barley
1/2 c. onion, minced
6 tbsp. butter
3 c. chicken broth
1 lb. mushrooms, thinly sliced
3/4 c. slivered blanched almonds
1 (2 oz.) jar chopped pimento, drained

In a heavy skillet, saute barley and onion in butter over moderate heat until onion is tender but not browned. Spoon into a 2-quart casserole; add 1 1/2 cups chicken broth. Bake covered at 350 degrees for 45 minutes. Saute mushrooms in hot drippings, drain well. Remove casserole from oven; add mushrooms, pimento and 1 1/2 cups chicken broth. Mix well. Sprinkle with almonds. Bake uncovered for 45 minutes or until all liquid is absorbed.