1 tablespoon Olive oil

1 cup Spanish onion, finely chopped

¼ pound Cremini mushrooms, (1 cup) finely chopped

3 cups Vegetable or chicken broth

1 cup Barley, uncooked 

1. Add olive oil to medium saucepan and heat over medium-high until hot.

2. Add onion and saute, stirring often, until onions are translucent and soft. Approximately 5 minutes. Add mushrooms, lower heat to medium and cook, stirring occasionally, until the mushrooms release their moisture. Approximately 5 minutes.

3. Add barley to pan and mix with vegetables. Add broth to pan and bring to boil. Reduce heat to low. Cover pan and simmer until broth is absorbed and barley is tender. Approximately 60-75 minutes. Garnish with chopped parsley.

Notes

When using chicken broth, choose low-sodium, fat free.

Make sure to begin this dish early as barley takes a long time to cook. Make extra barley and mix with black beans or kidney beans for a delicious, healthy meatless meal the next night.

NUTRITION FACTS Servings: 6 Amount Per Serving: Calories: 156, Total Fat: 2.53g, Cholesterol: –, Sodium: 281mg, Total Carbs: 28.89g, Dietary Fiber: 5.63g, Sugars: 1.63g, Protein: 5.61g

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