1/2 cup uncooked barley
1 can chicken broth
1/2 cup red onion, chopped
1/4 cup fresh mushrooms, chopped
1/4 cup carrot, chopped
1/4 cup green pepper, chopped
1 tbsp fresh dill weed, chopped
salt & pepper, to taste
In a large lightly greased skillet over medium heat; cook barley, stirring constantly, for approximately 8 minutes or until lightly brown.
Stir in broth, onion, mushroom, carrot, green pepper, dill, salt and pepper. Heat to boiling.
Spoon mixture into lightly greased 2 quart casserole dish. Cover and bake in preheated 350 F oven for 50 minutes or until vegetables are tender. Sprinkle with green onions.