| This is a Moosewood Cookbook recipe which I have enjoyed for years. Making it tonight to share with colleagues tomorrow. It's wonderful! Enjoy.
6-8 servings. 1.25 hours to prepare.
1/2 C raw pearled barley
6 1/2 C stock or water
1/2-1 t salt
3-4 Tbs tamari
3-4 Tbs dry sherry
3 Tbs butter
2 cloves minced garlic
1 heaping cup chopped onion
1 pound fresh mushrooms, sliced
freshly ground black pepper
Cook the barley in 1 and 1/2 C of the stock or water until tender (cook right in soup kettle). Add the remaining stock or water, tamari, and sherry.
Saute the onions and garlic in butter. When they soften, add mushrooms and 1/2 t salt. When all is tender add to barley, including liquid expressed while cooking vegetables.
Give a generous grinding of black pepper and simmer 20 mins, covered, over low heat. Taste to correct seasoning.