Barley with Roasted Portobello Mushrooms
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Active: 10 min
Directions
- Cook 1 cup barley in a saucepan with 2 cups chicken broth, 1 bay leaf and 1 tablespoon butter over low heat, covered, 25 to 30 minutes; season with salt and pepper. Meanwhile, toss 4 quartered portobello mushroom caps with olive oil and salt and pepper on a baking sheet. Roast at 400˚ F until tender, 20 minutes. Toss with 2 teaspoons sherry vinegar and 1 minced garlic clove. Stir into the barley along with 2 tablespoons chopped parsley.