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Ingredients:
1 large Onion, minced
1/2 Stick butter
1/2 Pound(s) Fresh mushrooms, sliced
1 Cup(s) Brown lentils
1 Teaspoon(s) Dried basil leaves
3 Cup(s) Chicken broth (I use vegetable)
1 Teaspoon(s) Thyme
1/2 Teaspoon(s) Marjoram
1/2 Teaspoon(s) Unsalted butter (or magarine
1/4 Teaspoon(s) Sage
1/4 Teaspoon(s) summer savory
Directions: Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Saute over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake covered for 55 minutes in oven preheated to 350 degrees (F).
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