Mushroom Barley
Mushroom Barley
Ingredients
- 8 cups (2 litres) water
- 3/4 cup (150 g) pearl barley, rinsed and drained
- 2 cups (280 g) butternut squash, diced
- 1/2 lb (225 g) white or cremini mushrooms, quartered
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) vegetable broth
Instructions
- In a pot, combine the water and barley. Season with salt. Bring to a boil. Simmer for 30 minutes over medium heat or until the barley is tender. Drain and rinse under cold running water. Set aside.
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the squash and mushrooms in the oil.
- Add the barley and broth to the skillet. Cover and cook until the squash is tender, about 10 minutes. Add more broth as needed. Adjust the seasoning.
- Delicious served with caramelized tofu with pumpkin seeds.
Mushroom Barley