Here's my beginning attempt to incorporate more (healthy) grains into my diet!
4 cups Barley, cooked
2 Tbsp Olive Oil
1 medium Shallot, minced
2 small Garlic cloves, minced
2 cups Portobello Mushrooms, sliced
1 lb Green Beans, snipped
2 cups Chicken Stock
¼ cup Parmesan Cheese
Salt and Pepper to Taste
Cook Barley al dente. Reserve.
Heat Olive Oil in a large pot on medium high heat. Add Shallot and cook until translucent. Add Garlic and cook until fragrant. Add mushrooms and cook until soft, about five minutes. Season with Salt and Pepper.
Add Green Beans and Chicken Stock. Bring to a boil and reduce to a simmer. Simmer until liquid begins to reduce, about five minutes.
Add reserved Barley and continue cooking until some of the liquid is absorbed. Add Parmesan Cheese.
Salt and Pepper to taste.
Quick Tip: You can find Barley at Whole Foods or Fresh Market. I used the quick cooking kind to save on time. Make sure to cook it al dente as it will continue cooking after you add it to the Mushroom mixture. This dish is even better the next day!
Also, I served this with seared Sea Bass. It really added a fantastic richness to the Barley!