Mushroom Barley Side Dish

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.