Barley with Mushrooms and Dill

[Guest guest]

Barley with Mushrooms and Dill

 

4 tsp. vegetable oil

1 med. onion, chopped

1 med. carrot, finely chopped

1/2 sm. red bell pepper, chopped

1 garlic clove, finely minced

1/2 lb. mushrooms, coarsely sliced

1 c. pearl barley

1 3/4 c. veg. stock

2 tbsp. minced parsley

3 tbsp. minced fresh dill

2 tbsp. fresh lemon juice

Salt and pepper to taste

 

In a 10 inch saute pan, heat oil over medium heat.

Add onion, carrot, pepper and garlic. Saute for 3

minutes. Add mushrooms, saute and toss for 3 minutes.

Add barley and continue cooking until lightly

browned, about 5 minutes. Add 1 cup of stock, cover

and simmer over medium-low heat for 15 minutes. Add

the remaining stock and continue simmering until the

liquid is absorbed, about 10 or 20 minutes longer,

stirring now and then. Stir in the parsley, dill and

lemon juice and check the seasoning. Serve hot.