Mushroom Barley

Instructions

1. 1

   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.

2. 2

   Meanwhile, in a large non-stick skillet over medium-high heat, brown the squash and mushrooms in the oil.

3. 3

   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.

4. 4

   Delicious served with caramelized tofu with pumpkin seeds.