Ingredients:
3 cups fat-free vegetable broth
1 cup pearl barley
3 spring onions
1 stalk celery
225 g mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In a medium saucepan, heat the stock to boiling over high heat. Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.
In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender. 5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.
Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
Servings: 5
Time preparation: 10 min.
Time total: 70 min.