1 tbl butter or margarine
1 medium onion, chopped
16 ounces fresh mushrooms, chopped
1/2 c. hulled or pearl barley
1/4 tsp salt
1/4 tsp pepper
1-1/2 c. chicken broth
3 tbl chopped fresh dill (or 1-1/2 tbl dried)
Melt the butter in a medium saucepan over medium heat. Add the onion and cook 3-5 min. or until softened. Add the mushrooms, salt and pepper, cover and cook 2 minutes. Uncover, raise heat to high and cook another 3-5 min. or until the mushroom juices have evaporated.
Add the barley and cook, stirring, 2 min. Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer 50-60 min. or until all the liquid is absorbed and the barley is tender. Remove from the heat and let stand, covered, for 10 min. Just before serving, stir in the dill.