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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Great side if you are looking for something light and a bit different. I play around with the vegetables I use in this so just be guided by your own preferences. I believe I originally got this recipe from Ingredients:
3 cups fat-free vegetable broth |
1 cup pearl barley |
3 spring onions |
1 stalk celery |
225 g mushrooms, sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a medium saucepan, heat the stock to boiling over high heat. Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.
2. In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender. 5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.
3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
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