Barley has a pleasantly chewy texture and a sweet, nutty flavour.
Ingredients
6 c chicken broth
1½ T canola oil
1 chopped onion
1 clove garlic, minced
2 c sliced mushrooms
ea salt and freshly ground pepper
½ c dry white wine
1 c barley
3 c arugula
½ c Parmesan cheese
Instructions
In a medium sauce pan, over medium high heat, bring broth to a simmer.
Turn off heat, cover and keep warm.
Heat oil in a large saucepan over medium high heat.
Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 mins.
Add mushrooms, salt, pepper.
Cook, stirring frequently, until mushrooms release their juices and start to brown, 4-5 mins.
Add wine and bring to a boil for 1 minute.
Add 5 c of hot broth and the barley.
Cove and simmer over medium low heat, stirring occasionally and adding more broth ¼ c at a time if barley becomes dry, until barley is tender, about 45 mins.
Stir in arugula and more broth, if necessary.
Cooked, uncovered until greens are wilted, about 2 mins.
Stir in Parmesan and season to taste with additional s & p.
Serve at once.
Recipe by Food Musings at http://foodmusings.ca/cookbooks/first-three-of-ten-foods-that-will-rock-your-socks-off/