- 1/2 cup [115 g] butter
- 440 mL [1 3/4 tasse] pearl barley
- 2 medium onions, finely chopped
- 8 ounces [227 g] fresh mushrooms, sliced
- 4 cups [1 L] chicken or beef broth [more if needed]
- 1/2 cup [125 mL] tiny Macadamia nut pieces
- 1/2 cup [125 mL] chopped parsley
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- Preheat oven to 350°F [180°C].
- Melt 4 tablespoons [60 g] of the butter until golden; brown perl barley into melted butter.
- Using slotted spoon, transfer golden perl barley into a buttered oven-safe casserole.
- Add remaining butter to melted butter; brown together chopped onions and mushroom slices.
- Stir vegetables mixture into barley mixture, into casserole.
- Pour 2 cups [500 mL] chicken or beef broth into casserole; tightly cover casserole.
- Transfer into preheated oven, for 45 minutes.
- Mix in remaining chicken or beef broth.
- Bake, uncovered for 45 mintues more, stirring from time to time.
- Fifteen [15] minutes before the end of cooking time, mix in tiny Macadamia nut pieces and chopped parsley.
- If mixture becomes too dry, stir in more chicken or beef broth.
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