By Kathryn Washburn Breighner
I found this recipe in Gourmet in 1979 and have adapted it over the years. I don't know what caught my eye in barley; this isn't something we grew up on. I work to include whole grains into our meals and we started talking about barley since we're heading to Dad's next weekend and planning foods for him that are nutritious but don't spike his blood sugar. Barley fits the bill.
This is simple and outstanding!
1 onion, minced
1/4 c butter
1/2 lb sliced mushrooms
1 c pearl barley
1/2 t salt
1/2 t thyme
1/2 t oregano
1/4 t sage
3 c chicken stock
Saute the onion in butter over med. heat until translucent. Add mushrooms and saute for 3 min. Stir in barley and spices and saute for 3 min. Add stock. Bake, covered, at 350 degrees F for 55-60 minutes.
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