Recipe

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• 1 cup pearl barley
• 3 cups chicken broth
• 2 tbsp butter
• 1 tsp curry powder (up to 1 tbsp, to taste)
• 1 lb fresh button mushroom, sliced
• 1/2 cup chopped onion
• 3 cups cubed cooked chicken
• 1/2 cup sliced almonds
• 1 cup sour cream
• 2 tbsp dry white wine
• salt & fresh ground pepper , to taste

• 1 Bring chicken broth to a boil in a medium, covered saucepan.
• 2 Add barley and return to boil.
• 3 Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 4 In the meantime, melt butter in skillet.
• 5 Add curry powder, mushrooms and onion.
• 6 Sauté 3 to 5 minutes or until onion is translucent.
• 7 Add mushroom-onion mixture to cooked barley along with remaining ingredients.
• 8 Preheat oven to 350°F.
• 9 Spoon into greased 2-quart casserole.
• 10 Cover and bake 45 minutes.
• 11 Remove cover and bake 5 minutes longer.