Mushroom-Barley Side Dish

By cndrela13

This is a 24-hour fitness recipe. I haven’t adjusted it at all. It’s perfect, just the way it is. I like to enjoy it as a side dish to whatever meat we are having dinner. It’s also quite good for lunch, paired with a salad.

Ingredients

• 1 small leek, remove outer leaves and rinse well. Finely chop
• 1 tsp olive oil
• 1 pound fresh mushrooms, sliced
• 1 clove garlic, minced
• 3/4 cup pearl barley
• 1 2/3 cup vegetable or beef broth
• 1/3 cup dry white wine
• Grated Parmesan for garnish, Salt & Pepper to taste.

Details

Servings 6
Adapted from gumboyaya2u.blogspot.com

Preparation

Step 1

Add oil to large nonstick skillet (that has a lid) and heat over medium heat until hot. Add chopped leek, mushrooms and garlic. Sauté until mushrooms are tender.

Add uncooked barley, broth, and wine; bring to a boil. Cover and reduce heat; simmer 15 to 18 minutes or until barley is tender and most of the liquid is absorbed.

Remove from heat and let stand for 5 – 10 minutes. Sprinkle with cheese and salt and pepper to taste.