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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a box of Mother's Quick Cooking Barley. I only made it because I wanted to get rid of some celery, but it was quite good! I'm posting the recipe as it appears on the box, but I made the following changes: consomme instead of the broth; and I skipped the oil completely. I also used yellow onions. Ingredients:
1 1/3 cups chicken broth |
2/3 cup barley (quick cooking) |
1 tablespoon vegetable oil |
1/2 cup carrot, thinly sliced |
1/2 cup celery, thinly sliced |
1 garlic, minced (clove) |
1/2 cup mixed mushrooms, sliced |
1/4 cup green onion, sliced |
1 -2 tablespoon soy sauce |
Directions:
1. In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender.
2. In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.
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