6 Tbsp butter
2/3 cup chopped onion
2 cups medium pearled barley, rinsed
6 cups chicken broth
2 tsp dried dill weed (optional)
Heat oven to 325 degrees.
In a heavy 3 quart to 3 1?2 quart casserole, melt butter.
Stir in onion and barley; cook until browned. Add broth and dill, bring to a boil.
Cover and bake 1 hour and 15 minutes until barley is tender.
Makes about 6 cups.
Pairs Well With
I love barley in soups and once had a casserole at a pot luck that was a mix of barley and wild rice. This doesn't have the wild rice but it is sort of the same taste to the one I tasted.