2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.
3. Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.
4. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the Chicken Stock and season to taste with salt and pepper.
5. Slowly bring the casserole to a boil, and then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.
6. Before serving, add the chopped parsley and toss gently. Serve piping hot.
