Lentils 'N' Barley Saute
|Vegetable oil||1 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Finely chopped carrot||1⁄4 Cup (4 tbs)|
|Finely chopped scallions||1⁄4 Cup (4 tbs) (green onions)|
|Instant chicken broth and seasoning mix||5 Ounce (1 packet)|
|Thyme leaves||1⁄4 Teaspoon|
|Cooked pearl barley||1 Cup (16 tbs) (medium)|
|Canned lentils||4 Ounce, rinsed drained|
1. In 10-inch nonstick skillet heat oil; add mushrooms, carrot, and scallions and cook over medium-high heat, stirring frequently, until mushrooms are softened, 1 to 2 minutes.
2. Add 3/4 cup water, the broth mix, pepper, and thyme to mushroom mixture, stirring to dissolve broth mix. Reduce heat to low, cover, and cook until carrot is tender, 4 to 5 minutes.
3. Stir in barley and lentils and cook, uncovered, stirring occasionally, until liquid is absorbed, 2 to 3 minutes.