This Barley-Mushroom Pilaf has an earthy, eastern-European vibe to it. It’s good by itself for lunch, and with some vegetables and a salad would be family meal.
- An onion, sliced
- A carrot, sliced
- Some mushrooms, sliced
- A couple of cloves of garlic, sliced
- salt & pepper
- 1/3 cup barley
- 2 cups water.
In a saucepan, saute the onion, carrot and mushrooms in a little oil until the onions start to brown. Add the garlic and keep sauteeing until the garlic just starts to brown.
Add water, barley, and salt and pepper to taste. Bring to a boil. Stir well, then turn down to a simmer. Let it simmer until all the liquid is absorbed, about 30 minutes.
Allow it to cool a bit before serving.
Primal, eh? When I made this, I added a few red pepper flakes and a teaspoon of curry powder, which disrupts the eastern-European vibe but tastes excellent.