 |
Prep Time: 5 Minutes Cook Time: 36 Minutes |
Ready In: 41 Minutes Servings: 4 |
|
It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this. Ingredients:
4 tablespoons olive oil |
1 medium onion, chopped |
1 1/2 cups mushrooms, diced |
1 teaspoon basil |
1 cup barley |
2 1/2 cups vegetable stock |
1/3 cup sun-dried tomato, chopped |
Directions:
1. Heat vegetable stock in a saucepan or the microwave.
2. Heat olive oil in a deep skillet on low heat.
3. Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
4. Add mushrooms and basil and continue cooking about 4 minutes.
5. Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
6. Stir in hot veg. stock and bring to a boil.
7. Reduce heat and simmer 25 mins until all liquid is absorbed.
8. Reserve some tomatoes for garnishing and mix in the remainder.
9. Garnish and serve!
|
|