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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Got this off the back of a bag of barley and made some revisions. I LOVE it!... would be great with roast chicken or some seared scallops and a light salad with lemon-y vinaigrette. Ingredients:
3/4 cup sliced baby bella or button mushrooms |
1 large carrot -diced |
2 tbsp olive oil |
1 cup pearled barley |
4 cups beef stock |
2 tbsp chopped green onions |
1/4 tsp crushed dry rosemary |
2 sprigs fresh thyme |
Directions:
1. Heat oil in a medium sauce pan.
2. Add mushrooms and carrots and stir until mushrooms are softened.
3. Add the rest of the ingredients and bring to a boil
4. Reduce heat, cover and simmer until liquid is absorbed, about 45 minutes.
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