- 1 tbsp oil
- 1 onion, sliced or diced
- 150 g mushrooms, sliced (~ 2 cups sliced)
- 75 g pearl barley (~ 1/4 cup)
- 1 litre hot water (~ 4 cups)
- 1 litre hot, good quality vegetable stock (~ 4 cups)
- 1/2 tsp dried thyme
- 1 bay leaf
- Black pepper
Heat the oil in a large, deep frying pan, and add the onion and mushrooms. Cook for 5 minutes over a medium heat, until soft.
Add the pearl barley, water and stock, along with the dried thyme, bay leaf, and a generous amount of black pepper. Bring to a simmer, and cook for around 45 minutes, or until the pearl barley is completely cooked.
Serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.