1. Heat oil in a heavy pot and saute onions until translucent. 2. Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling. 3. When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker). 4. Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine. ---------------------------------------------------------------------------
Nutrition
Ingredients
