Ingredients
- 10 mL (2 tsp.) non-hydrogenated margarine
- 375 mL (1 1/2 cups) sliced mushrooms
- 75 mL (1/2 cup) chopped onion
- 250 mL (1 cup) pearl barley
- 625 mL (2 1/2 cups) unsalted or reduced-salt chicken broth
- 50 mL (1/4 cup) chopped fresh parsley
- Salt and pepper to taste
Preparation
- Melt margarine in a saucepan over medium-high heat.
- Sauté mushrooms and onions for 3 to 4 minutes.
- Add barley and chicken broth. Season with salt and pepper to taste.
- Cover and simmer for 30 minutes or until tender.
- Add parsley just before serving.