1/2 c. butter
1/2 c. chopped onions
1 (4 oz.) can mushroom pieces
3 c. chicken broth
1/2 c. uncooked wild rice
1/2 c. uncooked barley

Melt butter in small skillet. Add onion and drained mushroom pieces, reserving the liquid. Cook and stir until onion is barely cooked. Combine onion-mushroom mixture, reserved mushroom liquid, and rest of ingredients in 2-quart casserole. Cover. Bake at 325 degrees for 1 1/2 hours.

Proportions of wild rice and barley may vary as long as they total 1 cup.