125 ml uncooked barley
1 chicken broth
125 ml red onion, chopped
50 ml fresh mushrooms, chopped
50 ml carrot, chopped
50 ml green pepper, chopped
15 ml 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 (2 L) casserole dish. Cover and bake in preheated 350 F (180 C) oven for 50 minutes or until vegetables are tender. Sprinkle with green onions.
Serves 6