portabella mushrooms, coarsely chopped
garlic cloves, minced
1 1/4 cups
pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups
2 tablespoons dill weed, snipped or 2 teaspoons
- Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
- Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
- Remove from the heat. Stir in the dillweed.