This is one of my Mom's recipes that I have been eating since childhood. I think it is one of the only whole grain items she makes and it's really good and easy. Last week I made this barley risotto recipe, which was also tasty but a lot more work, and in the end, not quite as creamy. (Of course, that could have to do with my abilities as much as the recipe.) 

I served this one with these short ribs. It's very tasty- to quote (skeptical bacon-loving food hedonist) Sasha, "I can't believe I'm loving BARLEY right now." And Michael actually thought there was BACON in it. Tricky!




Creamy Oven Barley
This amount serves 4-6. For 8 people, do the recipe times 1.5.

Ingredients:

• 1/4 cup butter
• 1 onion, chopped
• 1 clove garlic, chopped
• 1-2 cups mushrooms, sliced (optional)
• 1 cup pearled barley
• 4 cups chicken broth
• salt and pepper

Method:

• Heat oven to 350.
• Melt butter in an ovenproof pan that has a lid (for later.)
• Add onion, garlic, and mushrooms and cook til softened.
• Add barley and mix to coat.
• Pour in chicken broth and bring to a boil. Add salt and pepper.
• Cover and place in oven for 1 hour. Check to see if liquid has been absorbed. If not, continue cooking, checking every 10 minutes.
• Serve immediately.