Ingredients
1 large onion, finely chopped1 garlic clove, minced1 tablespoon vegetable oil1 cup medium pearl barley1 cup sliced fresh mushrooms1/2 cup shredded carrot1/2 cup coarsely shredded cabbage1/2 cup chopped sweet red pepper1 teaspoon dried basil1 teaspoon dried oregano2-1/2 cups chicken broth or vegetable broth
Preparation
In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes.
Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
