Mix barley and onion with 1 cup boiling stock in pan or casserole with
tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second
cup of hot stock and continue baking 30 to 40 minutes or until barley is
soft and mixture is almost dry. Makes 4 to 6 servings.
Variation: Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your
favorite herbs.
From: C.LAVENGOOD, Food & Wine RT, Sun Feb 12, 1995, GEnie service.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.
Recipe by: No Salt No Sugar No Fat Cookbook - Jacqueline Williams
Posted to MC-Recipe Digest by RecipeLu <recipelu@geocities.com> on Mar 08,
1998
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