Barley with mushrooms and onions
Uncooked Spanish onion(s)
1 small, finely chopped
½ pound(s), shredded* (also known as baby Bella)
Fat free vegetable broth
3 cup(s), or mushroom broth
Uncooked pearl barley
1 tsp, or to taste
- Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.
- Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
- Add broth, barley and salt; bring to a boil. Partially cover pan and reduce heat to low; simmer until barley is tender, stirring occasionally, about 60 to 75 minutes. Yields about 1 cup per serving.