Ingredients
.5 ounce dried mushrooms
1 cup boiling water
4 tsp. butter
1 cup pearl barley
1 med chopped onion
8 sliced fresh mushroom
3 garlic cloves, pressed
2 cups veggie broth
salt and pepper (to taste)
1 tsp. soy sauce
1 bay leaf
1/4 cup chopped green onions
Preparation
Grease a medium casserole dish . Preheat oven to 350 degrees F. In a small heatproof bowl, soak dried mushrooms in boiling water for 10 minutes. Drain in a colander lined with paper towels over a bowl and save the liquid. Chop the mushrooms. In a large skillet, melt 2 t of butter over med heat. Add barley and saute for 1 minute or till lightly browned. Transfer barley to a small bowl. In the same skillet, melt remaining 2 t butter. Add onion and saute for a couple of minutes, till translucent. Add fresh mushrooms and garlic; saute for 3 min more. Return barley to the skillet and add soaked mushrooms and their liquid, the broth and salt and pepper, soy sauce and bay leaf; bring to a boil. Transfer barley mixture to casserole dish and bake, covered for 1 to 1 1/4 hours or until barley is tender. Before serving, remove the bay leaf and stir in the green onions.
