1 lg. onion, finely chopped
2 tbsp. butter
1 c. uncooked barley, rinse and drain well
1 tsp. salt
1 to 2 cloves garlic, minced
1 lg. can (approximately 29 oz.) crushed tomatoes
1 tsp. dried basil
2 tsp. dried parsley
1/8 tsp. cayenne (optional)

Saute onion in butter until golden brown. Turn into a 1 1/2 quart casserole. Place barley in casserole along with salt and garlic. Pour in tomatoes, add basil, parsley and cayenne. Stir well. Cover and bake one hour or until barley is tender and liquid absorbed. Serves 4 to 6.