Categories: south beach, we like
Ingredients
- 1/2 oz dried porcini shrooms
- 1 cup hot water
- 3 T olive oil
- 4 cloves minced garlic
- 6 oz portabella caps, chopped
- 1 bunch scallions, minced
- 2 cans vegetable broth
- 1 cupe medium pearl barley
- salt and pepper
- 1/2 c grated romano
- 1/2 c grated parmesan
Directions
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Rehydrate the porcinis in the hot water.
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Heat oil in skillet over med-high. Add portabellos and garlic and cook 10 min. Drain procinis, chop, and add to skillet, cook 1 min. Add 2 T scallions, broth, barley, salt and pepper.
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Reduce heat to low, cover and simmer for 12 min until almost all liquid is absorbed.
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Serve topped with scallions and cheese.