Preparation:
Bring water and broth to a boil. Add barley and salt; reduce heat. Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine 3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixing well. Pour into 11x7-inch glass baking dish. Cover with aluminum foil. Bake 15 minutes. Uncover; continue baking 15 minutes or until light golden brown.
*NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 2 cups and simmer time to 10 to 12 minutes. Proceed as recipe directs. |
