Ingredients:
1 cup pearl barley
3 cups chicken broth
2 tablespoons butter
1 teaspoon curry powder ( up to 1 Tablespoon, to taste)
1 lb fresh button mushrooms, sliced
1/2 cup chopped onions
3 cups cubed cooked chicken
1/2 cup sliced almonds
1 cup sour cream
2 tablespoons dry white wine or 2 tablespoons dry sherry
salt & fresh ground pepper, to taste
Directions:
Bring chicken broth to a boil in a medium, covered saucepan.
Add barley and return to boil.
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
In the meantime, melt butter in skillet.
Add curry powder, mushrooms and onion.
Saute 3 to 5 minutes or until onion is translucent.
Add mushroom-onion mixture to cooked barley along with remaining ingredients.
Preheat oven to 350 F.
Spoon into greased 2-quart casserole.
Cover and bake 45 minutes.
Remove cover and bake 5 minutes longer.
Servings: 4
Time preparation: 45 min.
Time total: 95 min.