Serves: 8
Total Calories: 306
In large heavy saucepan melt butter (or margarine) over medium heat. Add onion, barley, and mushrooms saute until lightly browned. Add chicken bouillon, salt, pepper, and carrots. Bring to boil, then reduce heat to simmer. Cover and cook until barley and carrots are tender and bouillon has been absorbed, about 45 minutes.
Variation
Chicken Barley Casserole: Two cups diced raw chicken (2 half breasts) may be browned along with barley, onion, and mushrooms, then cooked in casserole.
This Barley Pilaff recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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