Kathryn Danzey, Founder
Instructions
Step 1
Add pearl barley and bouillon to the water and bring to a boil, turning down and simmer for 30-40 minutes, or until softened and all liquid is absorbed.
Step 2
Next, gently fry the onions in olive oil until softened.
Step 3
In a separate pan, fry the mushrooms and garlic, until softened.
Step 4
To serve, toss together the cooked pearl barley with the onion and mushroom mixtures. Stir in parsley and season with salt and pepper to taste.
Ingredients
- 120g pearl barley
- 500 ml water
- 0.5 tbsp bouillon
- 1 onion, peeled and finely chopped
- 500g mushrooms chestnut
- 1 bunch parsley
- 1 tbsp olive oil
