Mushroom Barley

Original Recipe HERE

I had never had pearl barley before and had to hunt it down at the pretentious food co-op around the corner from us.  I'm sure that something could be substituted, which I'll experiment with in the future: Israeli couscous, quinoa, Trader Joe's Harvest Blend, etc.  The kids didn't like it much, but Husband and I thought it was great.

2 Tablespoons olive oil
1 small onion, diced
1/4 teaspoon sugar
1 cup mushrooms, chopped [I used baby bella]
1 garlic clove, chopped
1 teaspoon salt, divided
1 cup pearl barley, rinsed
3 cups vegetable broth or chicken stock, low sodium

(1) In large pot, heat olive oil over medium heat.
(2) Add onion.  Cook for 5 minutes, stirring occasionally.
(3) Add sugar.  Cook an additional 5 minutes or until onions start to caramelize.
(4) Remove onions to plate.  Add mushrooms, garlic and 1/2 tsp salt to pot.
(5) Cook for 3 minutes or until water from mushrooms starts to evaporate.  Remove to plate; set aside.
(6) Add broth or stock to same pot; bring to a boil.  Add barley and 1/2 tsp salt.  Reduce to simmer.  Cook for 45 minutes or until tender.*
(7) Add onions and mushrooms to pot; stir to combine.  Cook until heated through.

Notes: None.

Kid Participation: None.

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