| Ingredients | US | Metric |
|---|---|---|
| Olive oil | 1 tablespoon, divided | |
| Barley | 1 cup | |
| Sliced mushrooms | 1 cup | |
| Low-sodium vegetable broth | 5-6 cups | |
| Grated Parmesan cheese | 1/4 cup | |
| Parsley | to serve | |
| Salt | to taste | |
| Pepper | to taste |
- In a skillet over medium heat, warm oil.
- Add mushrooms and cook until golden brown, about 5-6 minutes, stirring occasionally.
- Remove from heat and set aside.
- In a stockpot over medium heat, warm oil.
- Add barley and stir to coat in oil.
- Add 1 cup of broth. Bring to a boil, reduce heat and simmer, stirring constantly.
- Once barley has absorbed most of the broth, add another cup.
- Repeat until the barley is just cooked through and broth is almost entirely absorbed.
- Once the last cup of broth is just about absorbed, stir in mushrooms and Parmesan cheese.
- Ladle into bowls, season with salt and pepper and garnish with another sprinkling of cheese and parsley.