Bountiful Barley

As a diabetic, I find that Barley really keeps my blood sugar level. I came up with this recipe to use as a side dish to replace rice. This side dish works really well with beef. Try it with a grilled steak that has been marinated in olive oil, garlic and rosemary or the Ann Lander's Meatloaf recipe that's posted in Recipezaar.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 2  large yellow onions
• 3  tablespoons butter
• 1 1⁄2 cups  medium pearl barley
• 2  cans chicken broth
• 1 (11 1/2ounce) can tomato juice
•  cooking spray

Directions

1. Preheat oven to 375 degrees.
2. Cut the onion into a medium dice.
3. Saute in a non-stick skillet with the butter until you start getting those browned edges.
4. Pour the barley into the skillet and coat with the onion and butter mixture.
5. Spray a medium size casserole with cooking spray.
6. Transfer the barley to the casserole.
7. Pour the chicken broth and tomato juice into the casserole.
8. Do not place a lid on the casserole.
9. Bake for 60 to 75 minutes until the liquid is absorbed.
10. Fluff before serving.