Portabella Mushrooms With Barley |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Dining In Ingredients:
olive oil, for coating |
1 teaspoon olive oil |
1 large onion, diced |
5 ounces fresh portabella mushrooms, chopped |
1 garlic clove, minced |
1 cup barley, uncooked, soaked in water overnight |
1 1/2 cups water or 1 1/2 cups soup stock |
1/3 cup dry white wine |
1/8 teaspoon salt |
2 tablespoons grated parmesan cheese (optional) |
Directions:
1. Coat a large, nonstick frying pan with olive oil (thin layer, just to coat). Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame. Add diced onion, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next three ingredients. Bring to a boil. Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed. Remove from heat and let stand 5 minutes. Sprinkle with cheese, if desired. Serve warm.
|
|