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Makes 4 servings. Recipe from Cooking Light. Ingredients 1 ½ teaspoons olive oil 1 ½ cups chopped onion 1 lb cremini or white mushrooms, sliced ½ cup uncooked pearl barley 4 ¾ cups chicken or vegetable stock ⅓ cup finely chopped celery ½ teaspoon salt ½ teaspoon chopped fresh + sprigs for garnish Nutrition Calories: 217 Total fat: 5g Cholesterol: 20mg Sodium: 624mg Total Carbs: 31g Dietary Fiber: 7g Protein: 14g |
Directions
- Heat the oil in a large saucepan over medium-high heat.
- Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown.
- Stir in barley, and sauté 2 minutes.
- Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Add chopped thyme, and cook 5 minutes.
- Serve with sprigs of thyme for garnish.
