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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Timing means a lot. Ingredients:
2 teaspoons salt |
1 1/2 cups whole hulled barley |
1/4 cup peanut oil |
2 carrots, sliced |
1 large onion, coarsely chopped |
1/2 lb mushroom, sliced |
salt and pepper |
Directions:
1. Add salt to 3 cups water and bring to a boil in a saucepan.
2. Rinse barley thoroughly and drain.
3. Add barley to boiling water.
4. As soon as the water starts to boil again reduce heat and simmer for 40 minutes or it is tender with a kernel in the middle.
5. Heat oil in medium heat in a skillet after barley has been cooking for 30 minutes.
6. Saute carrots in oil for 5 minutes over medium heat, stirring frequently.
7. Add onion to skillet and saute until just transparent.
8. Continue to stir.
9. Add mushroom slices to skillet and saute until they darken slightly.
10. Drain barley and add to vegetables in the skillet.
11. Salt and pepper to taste.
12. Stir together and serve as soon as possible.
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