Mushroom Barley Pilaf

1. 1

   Heat vegetable stock in a saucepan or the microwave.

2. 2

   Heat olive oil in a deep skillet on low heat.

3. 3

   Add the onion and saute until soft (1-2 minutes). Should be slightly golden.

4. 4

   Add mushrooms and basil and continue cooking about 4 minutes.

5. 5

   Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.

6. 6

   Stir in hot veg. stock and bring to a boil.

7. 7

   Reduce heat and simmer 25 mins until all liquid is absorbed.

8. 8

   Reserve some tomatoes for garnishing and mix in the remainder.

9. 9

   Garnish and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.