If you have fresh herbs on hand, thyme, basil, or sage all go beautifully in the easy dish. I adapted this recipe from a newsletter that I received long ago.
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
Serves: 4 servings
Ingredients
3 cups vegetable stock
1 cup barley, hulled or pot
3 scallions, chopped
1 celery stalk, chopped
½ pound mushrooms, sliced
½ teaspoon salt
¼ teaspoon pepper
Instructions
Reserve 3 tablespoons of the stock. Place the remaining stock in a medium saucepan over high heat and bring it to a boil. Add the barley, reduce the heat to low, cover, and cook until tender, about 50 minutes.
Drain the barley and transfer it to a large bowl.
While the barley cooks, heat the reserved 3 tablespoons of stock in a medium skillet over medium heat. Add the scallions and celery and cook until the celery is crisp-tender, about 5 to 6 minutes.
Add the mushrooms, salt, and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minutes.
Stir the cooked vegetables into the barley until well distributed. Serve hot or cold.