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Mushroom-Barley Side Dish
Cindy Mulligan
20 minutes
4 servings
BeginnerThis is a 24-hour fitness recipe. I haven’t adjusted it at all. It’s perfect, just the way it is. I like to enjoy it as a side dish to whatever meat we are having dinner. It’s also quite good for lunch, paired with a salad.
Total Steps
3
Ingredients
10
Tools Needed
2
Ingredients
- 1 small leek
- 1 teaspoon olive oil
- 1 pound fresh mushrooms
- 1 clove garlic
- 3/4 cup pearl barley
- 1 2/3 cup vegetable or beef broth
- 1/3 cup dry white wine
- Grated Parmesan(optional)
- Salt(optional)
- Pepper(optional)
Instructions
1
Step 1
Add olive oil to a large nonstick skillet and heat over medium heat until hot. Add chopped leek, mushrooms, and garlic. Sauté until mushrooms are tender.
2
Step 2
15 to 18 minutes
Add uncooked barley, broth, and wine; bring to a boil. Cover and reduce heat; simmer for 15 to 18 minutes or until barley is tender and most of the liquid is absorbed.
3
Step 3
5-10 minutes
Remove from heat and let stand for 5-10 minutes. Sprinkle with grated Parmesan, salt, and pepper to taste.
Tools & Equipment
nonstick skillet
lid