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