Barley with Shiitake Mushrooms & Sage
This is good, not great but good. certainly worth a try if you like barley. Overall good flavor but maybe I am more of a barley in a soup person.
Ingredients
- 1 cup dry pearl barley
- 2 tablespoons olive oil
- 2 cloves garlic, smashed and minced
- 5 medium sage leaves, finely chopped (1 tablespoon), or 1/2 teaspoon ground sage
- 8-12 medium shiitake mushrooms, stems removed, caps sliced thin
- 1 tablespoon soy sauce
- 1 1/2 tablespoons lemon or lime juice
- water, as needed
Instructions
- Heat large pot with 8 cups (2 quarts) water and bring to a rolling boil. Add the barley and cook for 15-30 minutes or until tender, this time will depend on the age of the dry barley.
- When the barley is tender, drain and set aside.
- While the barley is cooking, lets get the mushrooms and garlic ready.
- Heat the oil in a large non stick pan, when hot add the garlic, after 1 minute add the sage and mushrooms. Saute until the mushrooms are starting to brown, stirring them often.
- When lightly browned, turn off the heat and stir in the soy sauce and lemon or lime juice, stir the mushrooms.
- Add the drained barley and stir until the mushrooms are mixed in and the liquid in the pan coats all the barley.
- Serve as a side dish with any meal.
Notes
Low cost.
Adapted from an internet recipe.