This dish goes very well with many fall recipes. If you are gluten sensitive, try using rice or buckwheat in place on barley.
Even the young boys of my clients I cook for adore this dish and request it almost weekly.
Ingredients:
olive oil
1 T butter
1 onion, chopped
1/2 lb cremini mushrooms, chopped
3 cups vegetable broth
1 cup barley
S&P
Walnuts, chopped and toasted
Parsley, chopped
In a heavy sauce pan, heat the oil and melt the butter
Add the onions and cook over medium heat, about 3 minutes
Add the mushrooms and saute until the mushrooms release their moisture, about 5 minutes
Add the broth, barley and Salt and bring to a boil
Simmer partially covered for about 1 hour, stirring occasionally
Season to taste with salt and pepper and garnish with nuts and parsley
