5-Ingredient Gourmet: Barley With Mushrooms And Browned Onions

[Guest guest]

This is on my to-try-soon list. I'll toss in some prepared tofu to make it

a main dish. kathleen

 

* Exported from MasterCook *

 

Barley With Mushrooms And Browned Onions

 

Recipe By : The Vegetarian 5-Ingredient Gourmet, Nava Atlas, page 101

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup pearl or pot barley

1 1/2 tablespoons light olive oil

2 large onions

quartered and thinly sliced

8 ounces cremini or baby bella or white mushrooms -- up to

10 ounces

2 tablespoons minced fresh dill -- up to 3

Salt arid freshly ground pepper -- to taste

 

4 TO 6 SERVINGS

 

The darker mushrooms yield a richer flavor, so give them a try. As always,

my favorite seasoning for barley is fresh dill.

 

1. Bring water (3 cups infusing pearl barley; 3 1/2 cups for pot barley)

to a rapid simmer in a medium saucepan and stir in the barley. Cover and

simmer gently until the water is absorbed, 35 to 40 minutes. Taste, and if

you'd like a little more tender texture, add another 1/2 cup water and

simmer until absorbed.

 

2. Meanwhile, heat the oil in a wide skillet. Add the onions and saute

slowly over low heat until lightly and evenly browned.

 

3. Add the mushrooms and about 1/4 cup water. Cover and cook over medium

heat until the mushrooms are wilted, about 3 minutes.

 

4. Combine the onion and mushroom mixture with the cooked barley in a

serving container. Stir in the dill, season with salt and pepper, and serve.

 

Calories: 171, Total fat: 5g, Protein: 4g, Carbohydrate: 29g, Cholesterol:

0 mg , Sodium: 7 mg

 

 

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