Barley with Oyster Mushrooms

Serves: 4
Total Calories: 459


2 tablespoons sesame oil
1 cup chopped onion
1 teaspoon dried tarragon
1 cup barley
3 1/2 cups water
2 tablespoons tamari sauce
1 1/2 cups sliced oyster mushrooms
1 1/2 cups sliced white button mushrooms
1 cup toasted walnuts
1/3 cup fresh minced parsley


1. Heat the oil in a large heavy pot over low heat. Add the onion and tarragon, and saute slowly for 10 minutes or until the onion is tender.
2. Add the barley to the pot, increase the heat to high, and stir for a minute. Add the water and tamari. Stir once, cover, and bring to a boil. Reduce the heat to low and simmer 40 minutes or until most (not all) of the water is absorbed. 3
. Add the sliced mushrooms to the pot and continue to simmer for 10 minutes or until the mushrooms are cooked and all the water is absorbed.
4. Lightly toss the mushroom-barley mixture and transfer to a serving bowl, sprinkle with walnuts and parsley, and enjoy hot.

Nutritional Facts:

Serves: 4
Total Calories: 459
Calories from Fat: 248

This Barley with Oyster Mushrooms recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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