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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sautéing the barley toasts it to yield a light, nutty flavor. Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 cup thinly sliced carrot |
1 (8-ounce) package presliced mushrooms |
1/2 cup uncooked pearl barley |
4 3/4 cups rich turkey stock |
1/3 cup finely chopped celery |
1/2 teaspoon salt |
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.
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