Onion Barley Casserole

Ingredients

• 1 teaspoon beef bouillon granules 
• 4 ounces mushrooms whole drained canned
• 1 tablespoon canola oil 
• 0.5 cup spring onion sliced
• 0.5 cup quick-cooking barley 
• 0.3 teaspoon salt 
• 1.5 cups water 

Equipment

• frying pan
• oven

Directions

1. In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil.
2. Remove from the heat; add onions and mushrooms.
3. Cover and bake at 350° for 40-50 minutes or until barley is tender.