2 tablespoons vegetable oil
3 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1 cup sliced green onions
2 (4 ounce) cans whole button mushrooms, drained
In an ovenproof skillet, sauté barley in oil until golden brown. Stir in water, bouillon and salt; bring to a boil. Remove from the heat; add onions and mushrooms. Cover and bake at 350 for 40 to 50 minutes or until the barley is tender.
Makes 4 to 6 servings.