1 c. barley
6 tbsp. butter
1 c. chopped onion
1/2 c. fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
3 1/3 c. chicken broth

Rinse barley in cold water and drain. In 10 inch skillet, heat butter. Next, saute onions and barley until lightly toasted. Remove from heat. Stir in parsley, salt, and pepper. Spoon into ungreased 2 quart casserole. Heat broth to boiling point and pour over barley mixture. Stir to blend well. Bake uncovered for 1 hour and 10 minutes at 350 degrees. Serves 6.

NOTE: This is very good with beef or poultry. Excellent substitute for rice.