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Title: Vegetable Barley
Categories: Side Check
Yield: 2 Servings
| 1 | c | Uncooked pearl barley |
| 1 | tb | Vegetable oil or olive oil |
| 1 1/2 | tb | Onion(s), diced |
| 1/2 | c | Mushrooms, diced |
| 1/4 | c | Zucchini, diced |
| 1/4 | c | Carrots, diced |
| 1 | tb | Soy sauce |
| Salt to taste |
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
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