Wild Mushrooms and Barley Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Olive oil | 1 Tablespoon | |
| 12 ounces assorted sliced wild mushrooms, such as shiitake, porcini, portobello, and/or cremino | ||
| Red bell pepper | 1 To taste, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup pearl barley | ||
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried | ||
| Vegetable broth | 2 Cup (16 tbs) | |
Directions
Heat the oil in a medium saucepan over medium-high heat.
Add the mushrooms, bell pepper, and salt and cook, stirring occasionally, for 8 minutes, or until tender and the liquid has evaporated.
Add the barley and thyme and cook, stirring frequently, for 2 minutes.
Stir in the broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is just tender.
Add the mushrooms, bell pepper, and salt and cook, stirring occasionally, for 8 minutes, or until tender and the liquid has evaporated.
Add the barley and thyme and cook, stirring frequently, for 2 minutes.
Stir in the broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is just tender.
Chef
