toasted barley and mushrooms
I didn't have barley growing up, but I found I really enjoyed it in soups. I thought I'd try it as a side dish as well.
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prep time
10 Min
cook time
1 Hr 25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2/3 cup barley, uncooked
- 4 cups water
- 2 beef-flavored boullion cubes
- 1/4 pound fresh mushrooms, sliced
- 2 tablespoons green onions, sliced
- 1 clove garlic, minced
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon dried whole thyme, crushed
- 1 dash black pepper
How To Make toasted barley and mushrooms
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Step 1Place barley on an ungreased baking sheet; bake at 350 degrees F for 20 minutes until lightly browned, stirring occasionally. Set toasted barley aside.
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Step 2Bring water to a boil in a large, heavy saucepan; stir in toasted barley. Add the bouillon cubes; cover, reduce heat, and simmer for 1 hour or until the barley is tender, stirring occasionally.
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Step 3Drain well and set aside.
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Step 4Sauté mushrooms, green onions, and garlic in margarine in a large skillet until vegetables are tender.
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Step 5Stir in cooked barley, salt, thyme, and pepper. Cook over medium heat for 2 to 3 minutes or until thoroughly heated. Serve immediately.
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