Prep 10 mins
Cook 1 hr
Great side if you are looking for something light and a bit different. I play around with the vegetables I use in this so just be guided by your own preferences. I believe I originally got this recipe from Fatfree.com
- 3 cups fat-free vegetable broth
- 1 cup pearl barley
- 3 spring onions
- 1 stalk celery
- 225 g mushrooms, sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In a medium saucepan, heat the stock to boiling over high heat. Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.
- In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender. 5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.
- Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
It is a perfect hot side dish for winter nights and is still tasty enough to eat cold the next day.
This barley is amazing! I made it to take to my inlaws for Christmas Eve and it was a big hit. So very simple to make and the flavor is amazing! This is a definite keeper! Thank you Bel Fran for a wonderful recipe!