Categories: Grains, Barley 
      Yield: 2 servings 
  
      1 lg Onion, minced 
    1/2 ea Stick butter 
    1/2 lb Fresh mushrooms, sliced 
      1 c  Pearl barley 
      1 t  Salt 
      3 c  Chicken broth (I use 
           -vegetable) 
      1 t  Thyme 
    1/2 t  Marjoram 
    1/2 t  Rosemary 
    1/4 t  Sage 
    1/4 t  Summer savory 
  
  Preheat oven to 350 deg (F) 
   
  In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or 
  until soft.  Add mushrooms and cook for 3 minutes.  Stir in pearl 
  barley, salt, thyme, marjoram, crushed rosemary, sage, and summer 
  savory.  Saute over moderately high heat, stirring for 3 minutes to coat 
  barley.  Add hot broth and bring to a boil.  Bake covered for 55 minutes 
  in oven preheated to 350 degrees (F).