Raelene's Creamy Mushroom Barley |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I created this one evening when I was trying to create a dish made with barley that would appeal to everyone in the family. It is very simple and really does taste great. Barley is low on the glycemic index so it's a great dish for someone who is heath conscious. If you enjoy garlic flavour add a clove or two while the mushrooms saute, also red or green diced peppers would probably taste quite nice as well. If you are on a low fat diet you may replace the butter with olive oil and replace the cream with low fat milk or a creamy soy milk. Ingredients:
1/2 small onion, finely diced |
6 large mushrooms, chopped in small pieces |
1 tablespoon butter |
2 teaspoons chicken bouillon |
3/4 cup boiling water |
2 cups cooked barley |
1/4 cup half-and-half cream |
salt |
pepper |
Directions:
1. On medium heat, melt butter in a non stick pan, add mushrooms & onions saute until cooked.
2. Mix boullion with hot water and add to pan.
3. Add barley, cook stirring occasionally until broth has cooked down so only a very small amount of liquid remains in bottom of pan.
4. Add cream continue cooking and stirring until most of the liquid has cooked down.
5. Add salt and pepper to taste.
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