Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 Mushroom Barley 1 tsp. olive oil 1-1/2 cups onion, chopped 2 pkg. (8 oz. ea. = 16 oz.) varied mushrooms, coarsely chopped 3 TB fresh parsley, chopped 2 TB fresh thyme, chopped 1 TB garlic, minced 1 cup pearl barley 4 cups reduced sodium vegetable broth or mushroom broth 1 cup frozen peas, thawed and drained 1/4 cup grated Parmesan cheese Salt and ground black pepper, to taste Heat oil in a large, heavy sauce pan over medium heat. Add onion and sauté about 5 minutes, until transparent and beginning to brown. Add mushrooms and sauté until brown, about 15 minutes. Add parsley, thyme and garlic and stir to combine. Add barley and stir for a minute. Add 4 cups broth and bring to a boil. Reduce heat, cover and cook until barley is tender, 40 to 45 minutes. Stir in peas, cheese, salt and pepper. Makes 6-1/2 cups, about 6 servings. Quote Link to comment Share on other sites More sharing options...
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