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Add a photoThis works in place of rice as a side dish for any type of meat dish, especially steak, or if you are a vegetarian like me, it's a great main course. It also tasted excellent reheated for lunch the next day.
I use vegetable bouillon cubes, but you can replace it with mushroom (or chicken for non-veggies) broth.
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Ingredients
- 3 cups water
- 3-4 vegetable bouillon cubes
- 1 package sliced mushrooms (use as big or small of a package you want, but minimum is 8 oz. package)
- 1 1/2 cups barley
- 2-3 cloves garlic, chopped (if you like garlic, add at least two more cloves)
- salt
- fresh ground pepper
Directions
- In a large pot combine water, bouillon cubes and barley.
- Wash the mushrooms and break into pieces. Then add them to the pot. Add salt and fresh ground pepper.
- Cover, bring to a boil and reduce heat to a simmer. Cook for about 20 - 30 minutes or until all the water the absorbed. I like my barley a little firmer, but you can add more water if you want it mushier.
- Take off the heat and let stand at least 5 minutes before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1874g | |
| Calories 1128 | |
| Calories from Fat 47 | 4% |
| Total Fat 5.42g | 7% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2796mg | 117% |
| Potassium 1375mg | 39% |
| Total Carbs 236.23g | 63% |
| Dietary Fiber 47.1g | 157% |
| Sugars 2.75g | 2% |
| Protein 40.26g | 64% |
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