Vegetable Barley Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: Uncooked pearl barley,
1 tbsp: Vegetable oil or olive oil,
1 1/2 tbsp: Onion, (s), diced
1/2 cup: Mushrooms, diced
1/4 cup: Zucchini, diced
1/4 cup: Carrots, diced
1 tbsp: Soy sauce,
Salt to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp