Jan 10, 2007
Stove Top Barley
- olive oil
- 1/2 onion, minced
- 1 cup pearl barley
- 3 1/2 cups chicken stock
- salt
- 1 tbsp tamari
- 1/4 lb mushrooms, coarsely chopped
- Saute the onion in 1 tbsp of olive oil until tender.
- Stir in the barley and cook 5 minutes. Add the stock and 1/4 tsp salt.
- Cover and simmer on low for 1 hour. Add the tamari and simmer 5 minutes.
- Saute the mushrooms in 2 tbsp olive oil. Season lightly. Stir into the cooked barley.
- Check the seasoning.
- Serve.
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