Barley Pilaf

Serves 6

This is a recipe I have been making for years that has come to the forefront recently. It required no real adjustments, but now instead of spooning out large servings, I remember that about 1/2 cup per person is ample. This keeps well in the fridge for several days or can be frozen for later use.

Choose a saucepan (minimum 2 quart size) that can be used stove-top AND in the oven.

Turn oven to 350 to preheat.

Place saucepan over medium heat. Add:

2 tablespoons olive oil

1/4 cup chopped onions

4-6 mushrooms, sliced

1 rib celery, chopped (about 1/4 cup)

When the onions begin to soften (3-5 minutes), add:

3/4 cup barley

Stir often for about 10 minutes, or until barley is lightly browned

Add:

1 clove garlic, grated

1 can (10 ounce) vegetable broth (substitute chicken or beef if desired)

1 1/2 cups water

Stir. Cover with lid. Place in oven for 70 minutes, or until barley is soft and the liquid absorbed.