Barley is another grain, like quinoa that might not be widely used. But, the nutrients in barley and the flavor it gives to a dish make it worth hunting for in your grocery store!
Here is another recipe that can be used as a side dish or will stand alone as a main dish. Serve it with a great salad and you have a tasty, filling meal!
Barley with Mushrooms
Fix-It and Forget-It Vegetarian Cookbook, page 150
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 3-qt.
¾ cup uncooked pearl barley
½ cup diced onions
1 clove garlic, minced
2 Tbsp. butter
14 ½-oz. can vegetable broth
4-oz. can mushrooms, with juice, or 3 cups chopped fresh mushrooms
½ cup slivered almonds, optional
pinch cayenne pepper or black pepper, to taste
⅓ cup shredded sharp cheddar cheese, optional
1. In a skillet, sauté barley, onions and garlic in butter until barley browns.
2. Pour into slow cooker. Add broth, mushrooms, almonds and cayenne.
3. Cover. Cook on high for 3-4 hours, until barley is tender.
4. Remove lid. Sprinkle with cheese.
Tip: May be baked, covered, at 350° for 75 minutes.