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.
- 6
4/5
(2 Votes)
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.
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.