Black Barley
Black Barley is rich in antioxidants, has a mild flavor and is easy to cook. It originated in Egypt but grows surprisingly well in our highland climate!
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45 minutes with prep
Serves 4
Ingredients:
6 cups beef or vegetable stock
1 carrot, sliced
1 celery stick, sliced
1 small onion, chopped
1 pound mushrooms, sliced
1/2 cup black barley
1/2 tsp coarse salt
1/2 tsp pepper
2 tsp dried or 1 Tbs fresh Parsley
Directions:
Bring broth and black barley to a strong simmer. Cover and continue to cook 5 minutes, then add the rest of the ingredients except parsley. Cover pot and return to strong simmer for 30 minutes or until black barley kernels pop easily as you bite into them :)
Add parsley and serve!
