Mushroom and Barley

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