toasted barley and mushrooms
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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.
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr 25 Min
method
Bake
Ingredients For toasted barley and mushrooms
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2/3 cbarley, uncooked
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4 cwater
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2beef-flavored boullion cubes
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1/4 lbfresh mushrooms, sliced
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2 Tbspgreen onions, sliced
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1 clovegarlic, minced
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3 Tbspbutter, melted
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1/2 tspsalt
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1/4 tspdried whole thyme, crushed
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1 dashblack pepper
How To Make toasted barley and mushrooms
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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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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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3Drain well and set aside.
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4Sauté mushrooms, green onions, and garlic in margarine in a large skillet until vegetables are tender.
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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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