MUSHROOM-BARLEY CASSEROLE

We love the texture and the nutty flavor of barley and often choose it as an accompaniment to barbecued entrees. Any leftovers are a wonderful beginnings for a hearty soup!

4 tablespoons butter
1 cup coarsely chopped onion
2 garlic cloves, minced
3 cups sliced mushroom caps
3/4 cup barley
1 1/2 cups beef or chicken stock {or water}
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons minced fresh parsley

Melt the butter in a large skillet. Add the onions and garlic. Cook 5 minutes and add the sliced mushroom caps and barley. Cook an additional 10 minutes, until the barley has started to brown. Stir in the stock, salt, and pepper and transfer to a buttered casserole dish. Bake in a preheated 375 degree oven for 45-60 minutes. Stir in the minced parsley.
Serves 4-6.