 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.Elaine Kremenak Grants Pass, Oregon Ingredients:
1/2 cup medium pearl barley |
1-1/2 cups water |
1 tablespoon canola oil |
1 teaspoon beef bouillon granules |
1/4 teaspoon salt |
1/2 cup sliced green onions |
1 can (4 ounces) whole button mushrooms, drained |
Directions:
1. In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms.
2. Cover and bake at 350° for 40-50 minutes or until barley is tender. Yield: 2-4 servings.
|
|