Mushroom Barley Bake

Ingredients

• 0.3 cup butter 
• 6 teaspoons chicken bouillon divided
• 0.8 pound mushrooms fresh sliced
• 2 medium onion chopped
• 1.5 cups quick-cooking barley 
• 2 ounces pimientos diced drained
• 4 cups water boiling divided

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos.
2. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir in barley mixture. Cover and bake at 325° for 1 hour. Dissolve remaining bouillon in remaining water; stir into barley mixture.
3. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.