|2 tbsp / 25 ml||canola oil|
|1||large onion, chopped|
|4 cups / 1 L||sliced mushrooms of your choice|
|1 tbsp / 15 ml||balsamic vinegar|
|1 cup / 250 ml||pot barley|
|2.5 cups / 625 ml||water|
|1 tsp / 5 ml||dried thyme|
|freshly ground black pepper to taste|
Preheat oven to 375ºF (190ºC).
In a skillet, heat 1 tbsp (15 ml) of the oil in a skillet over medium heat. Add onion and mushrooms; sauté until onions are brown and mushrooms begin to dry out. Remove mushroom mixture to a glass baking dish.
Add the vinegar to the skillet, then scrape the bottom to lift up any onion and mushroom bits. Pour vinegar mixture into the baking dish.
Heat the remaining 1 tbsp (15 ml) of oil in a skillet over medium heat. Add barley; sauté until lightly brown. Add toasted barley to mushroom mixture. Add water to baking dish; season with thyme and pepper. Cover and bake for 60-65 minutes, or until barley is soft. Remove from heat and set aside.
Serve warm or cold.
Per 1 cup (250 ml) serving: 184 cal, 5 g pro, 5 g total fat (0 g sat. fat), 31 g carb, 4 g fibre, 0 mg chol, 10 mg sodium
Excellent source of vitamin K
Good source of fibre
Source: Foods that Fight Disease