Wild Mushrooms and Barley
|Olive oil||1 Tablespoon|
|Assorted wild mushrooms||12 Ounce, sliced (Such As Shitake, Porcini, Portobello And/Or Cremino)|
|Red bell pepper||To Taste, thinly sliced|
|Barley||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme/1 teaspoon dried||1 Tablespoon|
|Vegetable broth||2 Cup (32 tbs)|
Heat the oil in a medium saucepan over medium-high heat.
Add the mushrooms, bell pepper, and salt and cook, stirring occasionally, for 8 minutes, or until tender and the liquid has evaporated.
Add the barley and thyme and cook, stirring frequently, for 2 minutes.
Stir in the broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is just tender.