Learn to cook; Relish your life!
Instructor: Staci Joers
Serving Size: 6
- 1 tablespoons olive oil
- 1 small onion -- finely chopped
- 8 ounces mushrooms -- sliced
- ˝ cup barley -- not quick cooking
- 14 ˝ ounces chicken broth
- 1 teaspoon salt
- Pepper -- to taste
- ˝ teaspoon ground sage
- ˝ teaspoon dried thyme
- 1 tablespoon fresh parsley -- for garnish
In a large, heavy saucepan, heat oil over med-high heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms release their liquid.
Add barley and sauté 2-3 minutes more.
Add broth, salt, pepper, sage and thyme. Bring to a boil, reduce heat to simmer, cover and cook 40-45 minutes or until barley is tender and liquid is mostly absorbed. Remove from heat and let stand 5 minutes. Garnish with chopped parsley and serve.
Per Serving (excluding unknown items): 102 Calories; 3g Fat (27.1% calories from fat); 4g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 577mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
NOTES: A mixture of mushrooms such as cremini and shitake are nice for this.