Vegetable barley

Yield: 2 servings

Measure Ingredient
1 cup Uncooked pearl barley
1 tablespoon Vegetable oil or olive oil
1½ tablespoon Onion(s), diced
½ cup Mushrooms, diced
¼ cup Zucchini, diced
¼ cup Carrots, diced
1 tablespoon Soy sauce
\N \N Salt to taste

In a 2-quart saucepan, combine the barley with 4 cups of water. Bring to a boil; reduce heat to keep the water at a low boil until the barley is cooked, about 20 minutes. Stir occasionally while the barley is cooking to prevent it from sticking. Drain.

In an 8-inch skillet, heat the oil over medium heat. Add the onion, mushrooms, zucchini, and carrots. Saut, stirring often, until lightly browned and just cooked, about 5 minutes. Add the cooked barley and stir to combine.

Season with soy sauce and serve immediately.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 85 Submitted By DIANE LAZARUS On 06-28-95

Similar recipes