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1
Preheat oven to 350u00b0.
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2
Melt 2 teaspoons butter over medium heat.
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3
Add barley and saute, stirring for 1 minute or until lightly browned.
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4
Transfer the barley to small bowl.
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5
Melt remaining 2 teaspoons butter in the casserole dish.
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6
Add onion and saute, stirring for 1 minute.
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7
Add fresh mushrooms and saute, stirring occasionally for 3 minutes.
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8
Return barley to casserole dish.
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9
Add stock, salt, pepper and bay leaf and bring to boil. Transfer to oven and bake, covered, for 1 to 1 1/4 hours or until barley is tender.
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10
Before serving, remove and discard bay leaf. Stir in parsley. Serves 6; 169 calories per serving.
