Mushroom-Barley Side Dish
By: Cindy Mulligan
Published: Thursday, December 10, 2009 - 4:07pm

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

1 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. 2 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. 3 Remove from heat and let stand for 5 – 10 minutes.  Sprinkle with cheese and salt and pepper to taste.

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.

Comments:
Helen Pitlick

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