Roasted Herb Barley

1 large Onion, minced

1/2 each Stick butter

1/2 pound(s) Fresh mushrooms, sliced

1 cup(s) Pearl barley

1 t Salt

3 cup(s) 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).

One Comments
Bharat August 20th, 2012

, that size of pot will be fine until the roots get crowded, you will niocte this as it will dry out quickly, then you can go up a pot size and transplant them. How fast it grows depends on the area you have it growing in and the lighting and plant food you may use. Cutting with a scissors or shears of some sort works best. Water when feels dry to the touch, just poke your finger in the soil , you will be able to tell.. thanks for stopping by and good luck! hope this helped!

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