Mushroom-Barley Side Dish

Photo: Cindy Mulligan

Ingredients

1 small leek, remove outer leaves and rinse well. Finely chop

1 teaspoon olive oil

1 pound fresh mushrooms, sliced

1 clove garlic, minced

cup ¾ pearl barley

1 2/3 cups vegetable or beef broth

cup dry white wine

Grated Parmesan for garnish, Salt & Pepper to taste.

Preparation

Add oil to large nonstick skillet (that has a lid) and heat over medium heat until hot. Add chopped leek, mushrooms and garlic. Sauté until mushrooms are tender.

Add uncooked barley, broth, and wine; bring to a boil. Cover and reduce heat; simmer 15 to 18 minutes or until barley is tender and most of the liquid is absorbed.

Remove from heat and let stand for 5 – 10 minutes. Sprinkle with cheese and salt and pepper to taste.

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Comments

Permalink Helen Pitlick
April 26, 2009

Oh yummm! I can't wait to try this.

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About

This 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.

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 4:07pm

Creator:

Cindy Mulligan

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