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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled Ingredients:
1 tablespoon olive oil |
2 cloves garlic, minced |
1/2 chopped onion |
1 cup sliced mushrooms |
1 1/2 cups barley |
1/4 cup white wine |
4 cups vegetable stock |
1 cup fresh diced tomato |
1 cup peas |
salt and pepper |
grated romano cheese |
Directions:
1. in olive oil, saute onion and garlic until softened.
2. add mushrooms, cook until browning.
3. add barley and cook for 5 minutes until lightly toasted.
4. add white wine, add 3 c stock, tomato, salt& pepper.
5. bring to boil, cover and simmer 25 minutes, stirring occasionally.
6. add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
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