Yield: 2 servings
|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|
|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