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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
3 cup(s) chicken, beef or vegetable broth |
1 teaspoon(s) crumbled dried rosemary |
2 clove(s) garlic, minced |
2 tablespoon(s) minced scallions (green onions) |
2 teaspoon(s) olive oil |
poultry seasoning, to taste |
1 cup(s) sliced fresh mushrooms |
2 cup(s) uncooked goya pearl barley |
Directions:
1. In a large saute pan over medium-high heat, heat the olive oil. Saute the mushrooms and garlic in oil until the mushrooms are tender, about 5 minutes. Add the scallions, rosemary, poultry seasoning, broth, and barley and bring to a boil. Cover, reduce the heat to low, and cook, stirring occasionally, 45 minutes or until the barley is tender and the liquid is absorbed.
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