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Ingredient
Barley With Shitake Mushrooms And Sage
Introduce
Ingredient
Food ration :
4 servings
1 1/2 cup
pearl or quick cooking barley
2 tbsp
olive oil
2 large
cloves garlic, chopped finely
1 tbsp
soy sauce
1 1/2 tsp
freshly squeezed lemon juice
Cooking instructions
* Step 1
In a medium (3 quart) saucepan, bring 2 quarts water to a rolling boil.
* Step 2
Add barley and cook until cooked through and chewy, 20 to 30 minutes, depending on the variety.
* Step 3
When done, drain the barley into a colander in the sink and set aside.
* Step 4
While barley is cooking, heat olive oil and garlic in a 10 or 12 inch stainless steel or cast iron skillet over medium heat.
* Step 5
When bubbles begin to form around the edges of the garlic (after about 1 minute), add sage and mushrooms.
* Step 6
Saute' until mushrooms have begun to brown around the edges and golden brown bits have begun to stick to the bottom of the pan, about 5 minutes.
* Step 7
Turn off heat and add soy sauce and lemon juice.
* Step 8
Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, stirring them into the mushrooms and sage.
* Step 9
Add barley to skillet and stir until grains are coated and mushrooms are distributed evenly.
* Step 10
Serve warm.
* Step 11
*If you are unable to find fresh shitakes, substitute cremini, oyster, or white button mushrooms.*
* Step 12
**For a gluten-free variation, substitute any gluten-free grain for the barley (brown rice or quinoa would work well), and use tamari instead of soy sauce.**
* Step 13
***If you prefer, you can cook the barley in a rice cooker using a 2:1 ratio of water to grains, and set the cooker on its "brown rice" setting if it has one. Drain any remaining water at the end of cooking.***
* Step 14
****This recipe brought to you courtesy of Coco Morante.****
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