I just received this one in on a newsletter, sounds pretty simple!
- 3 cups vegetable stock
- 1 cup barley, hulled or pot
- 3 scallions, chopped
- 1 celery stalk, chopped
- 1/2 pound mushrooms, sliced
- 1/2 tsp. salt
- 1/4 tsp. pepper
In a medium saucepan, boil vegetable stock (set aside about 3 Tbs. for later use) over high heat.
Add barley, reduce heat to simmer, cover and cook until tender (about 50 mins).
Drain and place in a large bowl.
In a medium skillet, heat the remaining 3 Tbs. of stock over medium heat.
Add the scallion and celery and cook until the celery is crisp-tender (5-6 mins).
Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporate (about 5 mins).
Stir the cooked vegetables into the barley and mix well. Serve hot or cold.