This is a take on a mushroom and barley dish a friend of mine made for me a few weeks ago. It 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.
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)
fresh ground pepper
In a large pot combine water, bouillon cubes and barley.
Wash the mushrooms and break into pieces. Then add them to the pot. Add salt and fresh ground pepper.
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.
Take off the heat and let stand at least 5 minutes before serving.