Portobello Mushroom Barley |
|
 |
Prep Time: 17 Minutes Cook Time: 21 Minutes |
Ready In: 38 Minutes Servings: 5 |
|
Ingredients:
1 small leek (about 1/4 pound) |
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil |
5 ounces fresh portobello mushrooms, chopped |
1 clove garlic, minced |
1 cup quick-cooking barley, uncooked |
1 2/3 cups canned no-salt-added beef broth |
1/3 cup dry white wine |
1/8 teaspoon salt |
2 tablespoons grated parmesan cheese |
Directions:
1. Remove and discard root, tough outer leaves, and top from leek. Finely chop leek.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chopped leek, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 16 to 18 minutes or until barley is tender and most of liquid is absorbed. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve immediately.
|
|