1/2 c. pearl barley, uncooked
3 tbsp. butter
1 sm. onion, minced
1/4 c. mushrooms, sliced
1 3/4 c. chicken bouillon
Pinch of salt
Dash pepper
1 tbsp. parsley
2 tbsp. pine nuts (optional)

Melt 1 tablespoon butter in a small frying pan. Add barley and saute for 5 minutes. Transfer barley to a small heavy saucepan. Melt 1 more tablespoon of butter in frying pan and saute minced onion until it is translucent. Add to barley.

Saute mushrooms in remaining tablespoon of butter and add these to the barley mixture. Add hot bouillon, pine nuts, parsley, salt, and pepper to the barley mixture. Cook covered over very low heat until the barley is tender and has absorbed all the liquid. This will take 30-45 minutes. Stir occasionally.