Author Notes: I like a meal in a bowl. This just sounded hearty for a drizzly winter day. —nannydeb
Serves: 4 entree size portions
Ingredients
-
1
cup pearl barley, rinsed
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3
cups vegetable, chicken or beef broth. I made mine with the mushroom stems and celery leaves
-
1
tablespoon olive oil
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1/4
cup celery, chopped
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1/2
cup onion, chopped
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1
cup sliced shiitake mushrooms
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1
cup sliced crimini mushrooms
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1
large garlic clove, minced
-
1
tablespoon fresh thyme, minced
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salt and pepper to taste
Directions
- Bring barley and broth to a boil. Cover and simmer over medium heat for 40 minutes or until tender. All of the water will not be absorbed.
- In a skillet, heat olive oil over medium-high heat. Add celery and cook 3 minutes.
- Add onion and garlic and cook another 3-5 minutes or until onion is translucent.
- Add mushrooms and cook another 5 minutes or until tender. Set mushroom mixture aside until barley is done.
- Add mushroom mixture, fresh thyme, salt and pepper to barley.
- Serve with some good crusty bread. The flavors are even better the next day.