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  • Garlic Mushrooms and Barley

    1 vote
    Garlic Mushrooms and Barley
    Servings: 1
    by Michelle
    18 recipes
    >
    This works in place of rice as a side dish for any type of meat dish, especially steak, or if you are a vegetarian like me, it's a great main course. It also tasted excellent reheated for lunch the next day. I use vegetable bouillon cubes, but you can replace it with mushroom (or chicken for non-veggies) broth.

    Ingredients

    • 3 cups water
    • 3-4 vegetable bouillon cubes
    • 1 package sliced mushrooms (use as big or small of a package you want, but minimum is 8 oz. package)
    • 1 1/2 cups barley
    • 2-3 cloves garlic, chopped (if you like garlic, add at least two more cloves)
    • salt
    • fresh ground pepper

    Directions

    1. In a large pot combine water, bouillon cubes and barley.
    2. Wash the mushrooms and break into pieces. Then add them to the pot. Add salt and fresh ground pepper.
    3. Cover, bring to a boil and reduce heat to a simmer. Cook for about 20 - 30 minutes or until all the water the absorbed. I like my barley a little firmer, but you can add more water if you want it mushier.
    4. Take off the heat and let stand at least 5 minutes before serving.

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