INGREDIENTS

1. 1/2cup assortedfresh mushrooms, sliced
2. 1/4mediumonion, finely choppped
3. 1garlic clove, minced
4. 1tablespoonextra virgin olive oil
5. 1/4cupwhite wine
6. 3 3/4cupschicken broth
7. 1/2cuppearl barley
8. choppedfresh parsley

DIRECTIONS

1. In a large skillet cook mushrooms, onion and garlic in hot oil over medium heat
2. for 5 to 10 minutes until mushrooms are tender.Add wine and bring to a boil.
3. Reduce heat and simmer uncovered for 5 minutes or until liquid is almost evaporated.
4. In a seperate pot bring chicken broth to a boil.Keep hot over low heat.
5. Add barley to mushroom mixture and stir to coat.Add 1 cup of hot stock.Cook
6. over medium heat until absorbed stirring occasionally.This should take
7. approximately 15 minutes.If the liquid absorbs too quickly, reduce heat.Repeat with remaing cups of hot stock, adding 1 cup at a time, cooking until liquid is absorbed.This should take about 30 minutes.Cook until the barley is slightly creamy and just tender.Sprinkle with parsley.

Social Bookmarking