3 T. butter plus ½ cup (1 stick) butter, divided
½ lb. mushrooms
2 medium onions, diced
1½ cups pearled barley
3 cups chicken or beef broth (approximately), divided
Salt and pepper to taste
Fresh parsley for garnish, chopped
Melt 3 tablespoons butter in a heavy skillet and then add the mushrooms. Sauté over medium heat for 4 minutes. Transfer the mushrooms to a small dish and set aside.
Add the butter to the skillet and heat on medium until it melts. Add the onions and cook until they are just wilted. Add the barley and stir constantly over medium-high heat until the barley has a rich golden color. (Be careful not to burn.) Remove the skillet from the heat.
Stir in the mushrooms and then pour the mixture into a buttered or oiled 1½-quart casserole or baking dish.
Heat the broth and add about 1½ cups to the barley mixture. Cover the casserole dish and place in a preheated 350° oven for 30 minutes. Remove the cover and add another 1½ cups broth to the barley mixture. Cover again and bake another 30 minutes.
Add salt and pepper to the casserole. Add more broth if the barley has absorbed too much liquid before it is tender.
Right before serving, sprinkle with parsley.
Serves 4 to 6.