Preparation:
Coarsely chop onion and mushrooms. Melt butter and saute vegetables until golden and tender. Add barley and cook until barley turns brownish. Transfer to 1 1/2-quart casserole; add red pepper and chicken stock. Cover and bake at 350 degrees for 50 to 60 minutes or until all liquid has been absorbed. A little additional water or white wine may be added if serving is delayed. |