1/2 medium onion, chopped
1/2 cup medium pearl barley
1/4 cup slivered almonds
1 large portabella mushroom or 3 oz baby portabellas, chopped coarsely
1/2 red bell pepper, chopped
1/2 cup vegan margarine
1/2 cup minced fresh flat leaf parsley
1/8 cup thinly sliced green onions
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 - 14 oz can of vegetable broth
additional parsley for garnish, just before serving
Pre-heat oven to 350 degrees Fahrenheit.
In a skillet over medium heat, saute the onion, barley and almonds in margarine until barley is lightly browned. Stir in all the rest of the veggies and spices.
Transfer to an appropriately sized baking dish. Stir in vegetable broth.
Bake, uncovered for 1 hour and 15 minutes or until the barley is tender and the liquid is absorbed. When done, sprinkle some fresh parsley on top.
This recipe can be easily doubled to six servings. But as is, it's a nice light dinner entree for two plus a leftover for lunch. It's nice with a lettuce salad with avocado and whatever other veggies you want.