Pot barley is the whole grain of barley that has only the outer inedible hull removed. It takes longer to cook than the polished pearl barley, but it's more nutritious because it still has its bran and germ intact.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2012
- 1 pkg (14 g) mixed dried mushrooms
- 3 cups sodium-reduced chicken broth
- 2 tablespoons olive oil
- 1 small onion diced
- 3 green onions sliced
- 1 clove garlic minced
- 1 cup sliced fresh cremini mushrooms
- 1 1/4 cup pot barley
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 pinch salt
- 1/4 cup shaved Parmesan cheese
MethodIn heatproof bowl, pour 1 cup boiling water over dried mushrooms; let stand for 30 minutes.
Drain, reserving soaking liquid; coarsely chop and set aside.
In saucepan, bring soaking liquid, chicken broth and 2-1/2 cups water to simmer; reduce heat and keep warm.
In separate saucepan, heat oil over medium-high heat; cook onion, green onions and garlic until fragrant and softened, about 3 minutes.
Add soaked mushrooms and cremini mushrooms; saut?ntil almost no liquid remains, about 5 minutes.
Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium. Add hot broth mixture, 1/2 cup at a time and stirring after each addition until liquid is absorbed before adding more, until creamy and barley is tender but still slightly firm, about 45 minutes total.
Stir in parsley and salt. Serve topped with Parmesan cheese.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 406 mg
- Sugars 2 g
- Protein 9 g
- Calories 224.0
- Total fat 7 g
- Potassium 290 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
- Iron 12.0
- Folate 7.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 3.0