• 6 Tbsp butter
• 2/3 cup chopped onion
• 2 cups medium pearled barley, rinsed
• 6 cups chicken broth
• 2 tsp dried dill weed (optional)

1. Heat oven to 325 degrees.
2. In a heavy 3 quart to 3 1?2 quart casserole, melt butter.
3. Stir in onion and barley; cook until browned. Add broth and dill, bring to a boil.
4. Cover and bake 1 hour and 15 minutes until barley is tender.
5. Makes about 6 cups.
6. Marlene

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.