This is a 24-hour fitness recipe. I haven’t adjusted it at all. It’s perfect, just the way it is. I like to enjoy it as a side dish to whatever meat we are having for dinner. It’s also quite good for lunch, paired with a salad.Ingredients:
1 small leek, remove outer leaves and rinse well. Finely chop
1 tsp olive oil
1 pound fresh mushrooms, sliced
1 clove garlic, minced
¾ cup pearl barley
1 2/3 cup vegetable or beef broth
1/3 cup dry white wine
Grated Parmesan for garnish, Salt & Pepper to taste.
Directions:
Add oil to large nonstick skillet (that has a lid) and heat over medium heat until hot. Add chopped leek, mushrooms and garlic. Sauté until mushrooms are tender.
Add uncooked barley, broth, and wine; bring to a boil. Cover and reduce heat; simmer 15 to 18 minutes or until barley is tender and most of the liquid is absorbed.
Remove from heat and let stand for 5 – 10 minutes. Sprinkle with cheese and salt and pepper to taste.
5 comments:
Sounds nutritious and tasty.
I like the spinach/strawberry salad below, too.
Paz
This looks like such a nice flavorful side dish!!
This was very tasty, I am so lucky to get to try all these receipes first hand.
This looks perfectly comforting! Anything with mushrooms is a winner for me.
Looks like a dish full of nutrients. Looks amazing and yummy. Barley is very healthy. It helps in various ways like for skin purifier, cures pimples, it is rich in nutrients and has many other benefits.
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