Barley with Shiitake Mushrooms
Bon Appetit, September 1998
- 4
- 20 min
- 45 min
Ingredients
- 1 ounce dried shiitake mushrooms
- 2 cups hot water
- 1 teaspoon vegetable oil
- 1 teaspoon oriental sesame oil
- 2 green onions, sliced, green and white parts reserved separately
- 1 carrot, chopped
- 3 garlic cloves, minced
- 1 cup barley
- 3 cups unsalted chicken broth (or veggie broth)
- 2 tablespoons low-sodium soy sauce
Directions
- Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps.
- Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic.
- Saute until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer.
- Mix in barley. Add reserved water, 3 cups broth and soy sauce.
- Simmer until barley is tender and liquid is absorbed, about 45 minutes.
- Transfer barley to serving dish; garnish with remaining green onion and serve
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