Oriental Garden Pilaf

This recipe is from a box of Mother's Quick Cooking Barley. I only made it because I wanted to get rid of some celery, but it was quite good! I'm posting the recipe as it appears on the box, but I made the following changes: consomme instead of the broth; and I skipped the oil completely. I also used yellow onions.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups chicken broth
• 2⁄3 cup barley (quick cooking)
• 1  tablespoon  vegetable oil
• 1⁄2 cup carrot, thinly sliced
• 1⁄2 cup celery, thinly sliced
• 1  garlic, minced (clove)
• 1⁄2 cup  mixed mushrooms, sliced
• 1⁄4 cup green onion, sliced
• 1 -2  tablespoon soy sauce

Directions

1. In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender.
2. In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.