Barley-Mushroom Side Dish
Thanks very much to Jill Gordon, who posted this recipe to the Guiding Mailing List.
Ingredients:
- ½ cup quick-cooking barley
- ¼ cup dried mushroom pieces, any variety
- 2 Tbsp. pine nuts or slivered almonds
- 2 tsp. dried snipped chives
- 1-½ tsp. beef or veggie bouillon granules
- 1/8 tsp. crumbled dried marjoram leaves
Directions: At home, combine all ingredients in a pint plastic zipper bag. At camp: In medium pot, boil 1-¼ cups water. Add barley mix; stir well. Cover and remove from heat; let stand for about 10 minutes (timing is not critical). Return to boiling. Reduce heat and simmer, stirring occasionally, until barley is tender, about 5 minutes.
Variation: For a richer flavour: Before combining barley mix and boiling water, sauté the barley mix in a Tbsp. of melted butter or canola oil. Add the boiling water and proceed as directed above.
Makes 2 to 4 servings, depending on other dishes being served.