Mushroom Barley Casserole

1/2 cup barley
1 tablespoon cooking oil
1 1/2 cups water
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 cup sliced green onions
1 (4 ounce) can whole button mushrooms, drained

In an ovenproof skillet, sauté barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. Cover and bake at 350 degrees F for 40-50 minutes or until barley is tender.