Sautéed mushrooms and shallots give a woodsy note to the barley. The Greek Yogurt gives it a creamy finish. Use your favorite mushrooms.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
2/3 cup (3.3oz, 95gr) quick-cooking barley
1 1/3 cup (13oz, 390ml) beef stock (or more, depending on type of barley)
3oz (90gr) mushrooms, trimmed, chopped
4 shallots, chopped
1 tbs olive oil
2 tsp Worcestershire sauce
2 tsp cornstarch (maizena) dissolved in
1/2 cup (4oz, 120ml) beef stock
4 tbs Greek or plain yogurt
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Heat oil in a medium skillet. Add shallots and sauté until tender, about 7 minutes.
Add mushrooms and sauté until well browned, about 8 minutes longer.
Add Worcestershire sauce and stir.
Dissolve cornstarch in beef stock and add to skillet, stirring until bubbling and thick.
Remove from heat and stir in yogurt.
Keep warm until barley is done.
When barley is done, stir into mushroom sauce. Serve.
I use quick-cooking barley which is done in about 18 minutes. Old-fashioned pearly barley takes about 45 minutes. You could substitute a small pasta for the barely – orzo, or farfalle… I used small, cremini mushrooms..